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Results 51 - 60 of 191 for spoon rolls
51. SPOON ROLLS
Dissolve yeast in water. Mix ... days. To bake, spoon batter into well greased muffin ... You don't have to wait for the dough to rise to bake.
52. SPOON ROLLS
Bake 20 minutes. Use small muffin tins. Mixture will keep in refrigerator for several days.
53. SPOON ROLLS
Mix and cover. Place in refrigerator overnight, if possible, but can be used at once (just better to leave awhile). Can be kept up to two ...
54. SPOON ROLLS
Dissolve yeast in warm water, add remaining ingredients as listed. Grease muffin tins, fill about 1/2 full with batter. Bake 425 degrees ...
55. SPOON ROLLS
Sprinkle yeast over 1 cup ... and blend well. Spoon batter into muffin tins. Fill ... minutes or until golden brown. Quick, easy and good, too!
Combine 1 1/2 c. flour, ... to remove bubbles. Spoon into muffin tins-- about 2/3 ... until double in size. Bake at 400 degrees for 15-20 minutes.
57. SPOON ROLLS
Sprinkle yeast over water and stir until dissolved. Stir in sugar, egg and shortening. Add flour, stirring well. Batter will be like ...
58. SPOON ROLLS
In a large bowl, that ... in refrigerator covered. Spoon into greased muffin pan. Bake ... 10-15 minutes. (Does not have to rise before baking.)
59. SPOON ROLLS
Dissolve yeast in water, add melted butter, eggs, sugar and beat by hand. Batter will be waffle batter consistency. Store in refrigerator. ...
60. SPOON ROLLS
Dissolve yeast in warm water. Melt butter and mix with sugar. Add beaten egg. Add flour. Beat well. You may bake immediately by filling ...
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