SPOON ROLLS

Send in by Wanda-Mari Lundly

(Broodrolletjies in jou Muffin pannetjies) are so easy to make and so good. They go with anything and any meal. The dough will keep up to a week in the refrigerator and you can reheat the rolls or freeze them.

Ingredient
1 package active dry yeast
2 cups warm water
2 tablespoons white granulated sugar
1 egg, beaten
4 cups self-rising flour
170gr butter or 12 tablespoons or 3/4 cup, melted.

Method
Empty package of yeast into a large mixing bowl. Add the 2 cups warm water, 2 tablespoons sugar, beaten egg, 4 cups self-rising flour and melted butter mixing after each addition. You can do this with a mixer or a spoon.
CAUTION: If your melted butter is hot, let it cool to warm before adding so as not to kill the yeast in the dough. Spray a 12 cup muffin pan with cooking spray. Fill cups 1/2 to 3/4 full. Let dough rise in pan about 20 minutes. (It won’t rise a lot). Bake in preheated 180 C oven for 30 – 35 minutes checking for doneness as ovens vary. Makes about 18 muffins rolls

Print Friendly, PDF & Email
(Visited 304 times, 1 visits today)
Advertisements

2 thoughts on “SPOON ROLLS”

Leave a Reply

Your email address will not be published. Required fields are marked *