Traditional spoon rolls are the quickest and easiest yeast bread going. The problem I always had with them was that, though tasty, they are more like a muffin in texture. So I started experimenting and came up with a much more flavorful version that has the proper yeast dough texture. It's still just as quick and easy, but since they have to hang out in the refrigerator for at least 24 hours, you have to plan ahead.
24-Hour Spoon Rolls
Makes 18 rolls
3 3/4 dip-and-sweep cups (18.75 ounces) unbleached all-purpose flour
1/4 cup sugar
2 1/4 teaspoons (1 package) instant yeast
1 1/4 teaspoons salt
1/2 cup unsalted butter
2 cups water
1 large egg, lightly beaten
- In large bowl, whisk together flour, sugar, yeast and salt. In small saucepan, melt butter; stir in water. With dough whisk or large wooden spoon, stir water, melted butter and beaten egg into flour mixture until blended. The dough will be very sticky. Cover with lid or plastic wrap. Place in refrigerator for at least 24 hours or up to three days.
- An hour to an hour and half before serving time (the longer time if your kitchen is cold), remove from refrigerator and stir down the dough (just a few strokes). With a 1/4-cup measure, scoop dough into well-greased or cooking-sprayed muffin tins, filling two-thirds full (scant 1/4 cup). Let rise, uncovered, 20 to 30 minutes (60 minutes if kitchen is cold) or until they’ve risen to the top of the cups. During last 15 minutes, preheat oven to 400 degrees.
- Bake at 400 degrees for 20 minutes or until rolls are golden brown. Let stand 5 minutes before removing from tins.