|by Alain Ducasse|
Spoon is the brainchild of chef Alain Ducasse, in partnership with hotelier Ian Schrager.
1 - 10 of 181 for spoon rolls
Dissolve yeast in ... refrigerate batter overnight. Spoon batter into greased ... minutes. Yield: 16 rolls. NOTE: Batter ... in refrigerator up to 4 days.
Dissolve yeast in ... ready to bake, spoon dough into greased ... about 36 large rolls or 72 small rolls. ... be stored in refrigerator for about 9 weeks.
Dissolve yeast in ... about 20 minutes or until browned. Though this keeps for several days if refrigerated, rolls can be baked as soon as dough is mixed.
Mix yeast in warm water, then add egg, sugar and shortening; mix well. Add flour to mixture and mix well. Drop by spoonful into well-greased muffin ...
Mix with electric mixer and chill for several hours. Spoon into muffin tins and bake at 425 degrees until brown.
Place yeast in 2 cups warm water; cool. Cream butter and sugar in large bowl; add beaten egg. Add dissolved yeast to creamed mixture; add flour and ...
Mix yeast into ... down in well greased muffin pans). Bake at 425 degrees for 15-20 minutes. Makes about 2 dozen rolls. Will keep in refrigerator one week.
Mix yeast with ... and yeast mixture. Spoon into greased muffin pan and bake at 400°F for 20 minutes. Cover and put remaining dough in the refrigerator.
Dissolve yeast in ... Stir down and spoon into greased muffin pans. Let rise again. Bake in 400 degree oven for 15 to 20 minutes. Quick and easy, no kneading.
Place yeast in ... inch muffin tins and bake at 350 degrees for about 20 minutes or until browned. This dough keeps for several days. Yield: 2 dozen rolls.
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