Refrigerator Spoon Rolls


Refrigerator Spoon Rolls

12 Min

These are a real Southern favorite 'cause the dough can be made ahead and kept in the fridge for weeks. That makes it easy to bake up some fresh rolls anytime we get drop-ins!

What You'll Need

  • 2 cups lukewarm water
  • 1 (0.25-ounce) package yeast
  • 4 1/2 cups self-rising flour
  • 1/4 cup sugar
  • 3/4 cup (1-1/2 sticks) butter, melted
  • 1 egg

What to Do

  1. Preheat the oven to 400 degree F. In a small bowl, combine the water and yeast and let stand for 5 minutes.
  2. In a large bowl, combine the remaining ingredients; mix well. Add the yeast mixture and whisk for several minutes until the dough is smooth.
  3. Drop by tablespoonfuls 1 inch apart onto rimmed baking sheets that have been coated with nonstick cooking spray. Bake for 12 to 15 minutes, or until light golden.

Makes about 3 dozen. 


If you do make this dough to have on hand in the fridge, keep it tightly covered. Then, when you're ready to enjoy fresh rolls, just drop and bake the dough as directed.

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Read all reviews and comments. Do I need to let these rise before baking and for how long?

You do not need to let the dough rise before baking. Enjoy!

I got cut off so keep in mind I have baked professionally in French pastry shop for many years just like anything if a recipe looks wrong it probably is now I read through some of the reviews and the 1 who makes the most sense is the woman who said she put them in the cupcake tins what I can see helping it otherwise going back to my good old tried and true refrigerator biscuits has a recipe for 50 some odd years never fails was just looking for something different sorry this was not the case this was not the recipe for new alternative

Would like to see the recipe from Bustersmom on this website for her version of refrigerator biscuits that she's had for over 50 years, if she would care to share it.

I'm not very please. I have tried them twice now first time flat hockey pucks I believe the recipe never did it say for them to rise at all. second time I let it rise in the bowl... came out a little bit better but still not thrilledno keep in mind

May taste similar, but this recipe is different from angel biscuits I've made. Very easy. Used a soft winter wheat self rising flour. I baked on a small cast iron griddle and they came out browned nicely top and bottom. Kind of a hybrid biscuit and roll taste, leaning to the biscuit side IMHO. Yes, cheese or bacon or other favorite could be added. Saved about half the dough in crock in refrigerator and am interested to see how long it keeps and if the yeast slowly working will make the next batch taste a bit more sourdoughish.

you can add chives or even cheese,bacon bits or basic anything you want too. I made these at least 56 years.ago.My grandmother showed me how cook and bake at age 10.

still have not gotten an answer as to can i add shredded cheese or chives or both??

Why don't you try it and see what happens?

Traditionally, you can add up to 10% of the total volume of a recipe in additional ingredients (usually flavoring agents like you want to add). More than that can affect the recipe outcome.

can i add chedder cheese or chives

This is like the biscuits my Grandmother used to make. I have been trying to make these for years. at least 50 years. Thank you! I love them.

Can this dough be frozen?

I don't see why not, cause I will buy a pizza dough in publix and I have asked them If I could freeze and I did and it was ok. So dough is dough right. If I'm wrong please let me know.

These are not set to rise. They are actually more of a biscuit than a roll. I have heard these called angel biscuits. They are good but don't be expecting a dinner roll.

Do you let this dough rise before spooning onto baking sheets or after ??

The recipe did not say let the DOUGH rise for any specific time before baking. How long should the time to rise before baking be?

it says let stand 5 minutes but some one said to let it stand an hour. Which should you do to have a successsful batch of rolls. Sounds like something I would love to have available since I only cook for one ususally. thanks in advance.

It only says to let the yeast and water stand for 5 minutes. nothing about the dough once you get it mixed.

My recipe for "angel biscuits" says let sit overnight.

I have had this recipe for about 40 years, the only difference is that my recipe says to bake in greased muffin tins. So soft and delicious!

Can someone give me the substitution for self rising flourPlease? Thank you in advance.

1 cup all purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda

Hey Mr. Food, can anyone tell me what these are supposed to look like? I followed the recipe to the letter and what I got was unlike any kind of bread I have ever made. The yeast proofed good. The dough was verry loose but I cooked them anyway and what I got was flat, about 1/2 inch thick and 3 inches in diameter. They tasted good but certainly didn't look like any kind of "rolls" I have ever seen. Maybe the recipe calls for too much water or butter or both. Can anyone help?



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