1 - 10 of 181 for spoon rolls
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.
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 with electric mixer and chill for several hours. Spoon into muffin tins and bake at 425 degrees until brown.
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.
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.
Preheat oven to ... after each addition. Spoon into greased muffin pan and ... minutes. *Batter can be stored, covered in refrigerator for about 3 days.
Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes. Add vegetable oil and remaining ingredients and stir until smooth. ...
Preheat over to ... after each addition. Spoon into greased muffin ... stored in a covered bowl in the refrigerator for up to one week. Yield: 36 to 48 rolls.
Dissolve yeast in ... ingredients and stir. Spoon into greased muffin ... degrees until slightly brown. Makes 2 dozen. May refrigerate dough for up to 1 week.
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