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Spoon Rolls

12 Jan

Keep these rolls made ahead for up to 1 week in the refrigerator.

 

1 (1/4 oz) envelope active dry yeast

2 cups warm water (100 to 110 degrees)

4 cups self-rising flour

3/4 cup butter, melted

1/4 cup sugar

1 large egg, lightly beaten

 

Preheat oven to 400

 

Combine yeast and water in a large bowl; let stand 5 minutes. Stir in flour and remaining ingredients until combined. Spoon into well-greased muffin cups, fill 2/3 full. Bake 20 minutes or until golden brown.

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Buttermilk Cloverleaf Rolls

6 Jan

½ cup butter, melted

2 cups buttermilk

2 pkgs (.25oz each) active dry yeast

½ teaspoon baking soda

2 tablespoons granulated sugar

2 teaspoons salt

5 to 6 cups all-purpose flour

1 egg, lightly beaten

Heat oven to 400 degrees

In a small saucepan, heat butter and buttermilk until warm test with thermometer, temperature should be 110 degrees. Remove from heat. Stir in yeast. Let sit 3 minutes. Stir until yeast is completely dissolved. In a large bowl combine yeast mixture, baking soda, granulated sugar and salt until blended. Stir in flour, ½ cup at a time, until dough leaves sides of bowl.

On a lightly floured surface, knead dough 10 minutes or until smooth and no longer sticky, adding more flour as needed. Shape into ball. Place into a large buttered bowl, turning to coat dough in butter. Cover with plastic wrap and store in a warm place to rise, about 45 minutes or until doubled in size. Punch dough down

Divide dough into 24 even pieces. Divide each piece into 3 even balls. Place 3 balls each into a well buttered muffin pan. Cover and let rise 30 minutes or until doubled in size. Coat each roll with egg. Bake 15 minutes or until golden brown.

Makes 24 Rolls

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