Spoon rolls #2

Yield: 24 Servings

Measure Ingredient
1 pack Dry yeast
2 cups Warm water
¾ cup Butter; melted
¼ cup Sugar
1 Egg; beaten
4 cups Self-rising flour

From: Tina <CAJUNT@...>

Date: Sun, 11 Aug 1996 07:13:42 EDT Sprinkle yeast over warm water and stir until disolved. Add butter, sugar and beaten egg. Stir until well blended. Gradually add flour, mixing well after each addition. Continue beating until well blended. Spoon batter into greased muffin pans, filling them about half full. Bake at 400' for about 15 minutes.

NOTE: Batter may be covered and stored in refrigerator for about 1 week.

EAT-L Digest 10 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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