JBug's Kitchen Antics: Southern Spoon Rolls

There's absolutely no doubt Southern women are known for more than their sweet accents, perfect posture and genteel manners. WIthout question, most of the ladies can cook and I've the evidence to prove it in the form of a cookbook on my bookshelves called "Land of Cotton, a Collection of Southern Recipes".

Another gift from Big Guy after one of his business trips, it's filled with fabulous recipes including but not limited to this one for rolls.

A cross between Angel Biscuits and Refrigerator Rolls, the great thing about these beauties is the fact the dough must be made in advance and refrigerated for at least an hour, which means it can hide in the back of your fridge for up to a few days and you can bake exactly what you need to have fresh rolls on the table at all times. That's a real bonus when there's just two of you at the table.

They're incredibly moist, soft and doughy but flakey like a biscuit and the fact that they take but a few minutes to whip up is the bonus that's bound to make you the most popular person on the block. There's no kneading involved, you don't have to roll them out and they'll make your kitchen smell like heaven when they're in the oven - I promise.

I had to bake a dozen of 'em and we really needed less than half, but, split in half the leftover rolls made incredible french toast for Sunday's breakfast.

By the way, I know it's darn near impossible to find self rising flour in some places, but if you're stumped don't worry because you can make your own. For every cup of all purpose flour, add 1-1/2 teaspoons of baking powder and a quarter teaspoon of salt and it'll do the trick just fine.

Southern Spoon Rolls (from JBug’s Kitchen adapted from Land of Cotton Cookbook, by John T. Morgan Academy, Selma, Alabama)

1 envelope yeast

2 cups warm water

3/4 cup butter, softened

1/4 cup granulated sugar

1 egg

4 cups self-rising flour

Pour warm but not boiling water into a large bowl. Sprinkle in yeast and stir to dissolve. Add butter, sugar and egg and whisk together to mix well. Stir in flour and mix together just until well incorporated but don’t over mix. Place into a greased bowl or plastic container, seal and refrigerator for a minimum 1 hour and up to 3 days.

To bake, spray muffin tins with cooking spray. Preheat oven to 425. Spoon dough into muffin tins, filling tins up to a quarter inch from the top. Bake for 20 minutes until golden brown on top. Turn out of muffin tins onto wire rack to cool as soon as rolls come out of the oven.

*Note to make your own self-rising flour, mix together to each up of cup of all purpose flour, add 1-1/2 teaspoons baking powder and 1/4 teaspoon salt. If the recipe you’re using calls for more salt, reduce the amount in the recipe by at least half.

A year ago - Pina Colada Cupcakes