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Results 61 - 70 of 191 for spoon rolls
61. SPOON ROLLS
Mix yeast, water, butter, sugar and egg. Add the flour and stir until well mixed (dough will be soft). Grease muffin tins filling 1/2 full. ...
62. SPOON ROLLS
Dissolve yeast in water, then mix in other ingredients. Store in refrigerator in covered bowl. Will keep for several days.
63. SPOON ROLLS
Dissolve yeast in warm water. ... place in refrigerator. Spoon into greased muffin tins and ... be kept about a week and NO RISING TIME NEEDED.
64. SPOON ROLLS
Mix all ingredients in large ... muffin pans; fill each cup 1/2 fill of batter and bake at 400 degrees for 15 to 20 minutes. Makes 3 dozen rolls.
65. SPOON ROLLS
Dissolve yeast in 2 tablespoons ... Stir again and spoon into well greased muffin pans ... for 20 minutes or until golden brown. Yield: 20 rolls.
Dissolve yeast in warm water using a spoon. Add remaining as listed. ... will not need to rise. It may be kept in refrigerator for several days!
Dissolve yeast in water; mix ... spoonfuls into greased muffin tins. Bake at 425 degrees about 20 minutes or until brown. Makes 2 dozen rolls.
68. SPOON ROLLS
Place yeast in the 2 cups warm water. Melt butter, cream or blend with sugar in a large bowl. Add beaten egg. Add dissolved yeast to ...
Dissolve yeast in warm water, ... muffin tin and spoon each about 1/2 full. Bake ... until done. May be kept in refrigerator for several days.
24% calorie reduction from traditional ... with apple slices, roll up jelly roll fashion. Arrange ... substitute 12 packets Equal® sweetener. Equal
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