Fresh Herb Spoon Rolls

Hi everyone! Suzy at Kitchen Bouquet issued a Great Cooking Magazine Challenge, pick a recipe out of one of your magazines, make it and let everyone know what you think of it! I love this idea! I'm also linking to Foodie Friday, Tuesdays At The Table and Tempt My Tummy Tuesday.

So Sunday I decided to make spoon rolls from Southern Living, I believe it was the August 2010 issue.

It resembled a muffin batter and is made in muffin tins. I did not have parsley so I subbed some rosemary. The rolls were slightly sweet, light and a little chewy on the outside. 

This is a nice way to have a yeast roll on the table within an hour. I think they would be great as we come into soup and chili season! I can also see changing them up with cracked pepper and Parmesan

or ham and cheddar, etc. 

Hope you love it if you try it:@)

Updated to say: The left overs, which I stored in a Lock-N-Lock made the cutest, and quite tasty,
egg sandwiches for breakfast!

Fresh Herb Spoon Rolls
1 (1 1/4-oz) envelope yeast **
2 C warm water (110 degrees)
4 C self-rising flour **
3/4 C melted butter
3/4 C chopped chives
1/2 C chopped fresh parsley
1/4 C sugar
1 large egg, slightly beaten

Preheat oven to 400 degrees. Combine yeast and water in large bowl, let sit 5 minutes.
Stir in flour and remaining ingredients.
Spoon batter into 2 lightly greased 12-cup muffin tins, filling three-fourths full.
Bake at 400 degrees for 20-22 minutes or until golden brown.

**Notes: 
1 envelope yeast = 2 1/4 tsp jarred yeast.
If you don't have self-rising flour you can make it, for each 1 C all purpose flour add 1 1/2 tsp baking powder and 1/4 tsp salt.