There is nothing like the smell of homemade bread in the oven! But, really, who has the time or energy for all of that work? Well, now we do. This recipe is so simple anyone can do it. And, because you make it and stick it in the refrigerator, you don't have to knead it and wait for it to rise and punch it down and let it rise again, etc. It's just sitting in the fridge waiting for you. I love this recipe!
REFRIGERATOR SPOON ROLLS
1 envelope yeast
2 cups warm water (105-115 degrees)
1/2 cup butter, melted
4 cups self-rising flour
1 egg, slightly beaten
1/4 cup sugar
First, make sure your water is the right temperature. It should be between 105 and 115 degrees. If you don't have a thermometer, just make sure it's very warm tap water. If it's too cold, the yeast won't activate and if it's too hot, it will kill the yeast.
Dissolve the yeast in the warm water and let it stand for 5 minutes.
Combine the yeast mixture, butter and flour in a large mixing bowl, mixing well. (I use my stand mixer but you can do it by hand).
Stir in the slightly beaten egg and sugar. Mix well.
It will be a very soft batter.
Cover and refrigerate overnight. I put it in a measuring bowl with a lid, but you can just cover it with plastic wrap.
The next day it will have risen. You can use it now or it will keep in the fridge for 4 days.
Preheat your oven to 350 degrees.
Generously grease a muffin pan (I use margarine spread. It works great and gives the rolls a buttery flavor).
Spoon the batter into the greased muffin pan, filling 2/3 full (I use an ice cream scoop to do this).
Bake at 350 degrees for 25-30 minutes or until light golden brown.
These rolls are delicious! They taste like you spent all day working in the kitchen, but, really you just had to spoon them into the pan. So easy, but so good! They'll make your house smell amazing! I'll say it again, there is nothing like the smell of homemade bread in the oven. This is a must-try recipe!