Spoon Rolls
Makes 5 dozen mini-rolls.
Note: The batter will rise in the refrigerator. Do not punch it down, just dip by large spoonfuls to fill the muffin cups. Any remaining batter can be stored in the refrigerator for a couple more days. If it becomes thin, stir the batter and add a bit more flour, if needed. From "Home Cooking With Trisha Yearwood."
• 1 (1/4-oz.) packet active dry yeast
• 2 c. warm (100 degrees) water
• 3/4 c. (11/2 sticks) butter, melted
• 1/4 c. sugar
• 1 egg
• 4 c. self-rising flour
Directions
Dissolve yeast in 2 cups warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well.
Gradually stir in the flour until smooth. Pour into a large 2-quart, greased, airtight bowl. Store tightly covered in the refrigerator overnight.
The next day, preheat oven to 350 degrees. Grease miniature muffin tins. Spoon dough into muffin tins and bake the rolls for 18 to 20 minutes, or until browned.
Nutrition information per serving:
Calories54Fat2 gSodium125 mg
Carbohydrates7 gSaturated fat1 gCalcium30 mg
Protein1 gCholesterol10 mgDietary fiber0 g
Diabetic exchanges per serving: 1/2 bread/starch, 1/2 fat.
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