Southern Spoon Rolls

If you don’t want to use all of the dough this recipe makes at one time, you can place it in an airtight bowl and it will keep in the refrigerator for 3 to 4 days.

cup butter, melted

¼ cup sugar

2 cups warm water, divided

1 large egg, slightly beaten

1 package active dry yeast

4 cups self-rising flour

Preheat the oven to 400 degrees. Grease two 12-cup muffin tins. In a large bowl mix the butter, sugar, and 1 cups of the water. Add the beaten egg and stir. In a small bowl add the remaining ¼ cup water and the yeast and stir to dissolve. Add the dissolved yeast to the sugar mixture and stir. Add the flour and stir until well mixed. Drop by spoonfuls into the prepared muffin tins. Bake for 20 minutes or until golden brown.

Makes 2 dozen rolls.