Monday, August 16, 2010

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 FridayTuesdays 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.

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.


  1. This looks yummy! I like the idea of Parmesan and cracked pepper.

  2. These look wonderful! Got your link up and I think in a week or so I will do a little roundup of those that played along this time. It's been fun to see what everyone picks. Thanks for joining in.

  3. I really need to eat breakfast before checking out the blogs. My tummy is rumbling now.

  4. Oh my, those look scrumptious! I'll be trying them, no doubt! Thanks for sharing!

    Have a great week!

    Nancy's Notes

  5. These look delicious! Wish I had one for lunch today. ~ Sarah

  6. It is a quick way with yeast and you could change the herbs so easily for different flavors!

  7. These look SO delicious! Oh how I wish I had a batch for supper tonight... Looks like you could TWEAK in any flavor changing the herbs, MMMMmmmm...I'm printing this one out!
    Thank you SO much...Hugs

  8. This looks seriously delicious, and I love the fact that they are made in muffin tins.

    I can think of so many things that would taste good served with or ON them.

    I like this recipe challenge idea, too! I need to go and take a look at it. How fun.

  9. I love the idea of a quick yeast roll- I'll have to try them!

  10. I am scared of anything with yeast but these look good! olive

  11. These look so good Lynn! I know my guy would just really enjoy them. I'm bookmarking them...thanks and happy Monday. Hope you had a great weekend.

  12. This is such a great go to recipe! I'm going to make this on Sunday with my Italian Wedding Soup. Yummy! YOur pictures are great.

  13. Great recipe! I have made spoon rolls, but never added the herbs. They look so good:)

  14. They do sound like they'd be great with soup, stew or chili when we get to that season! They look delicious!

  15. Your recipe is very close to the one my Mother-in-law gave me 31 years ago! I love making these rolls :)

  16. They do look like they would be great with soup or chili!

  17. This is my kind of roll recipe!


  18. Oh, I have herbs...pots and pots of them! These look great!


  19. Thanks for sharing that egg sandwich idea ... I'm always looking for neat brunch ideas. How's the pig collection going? I just added a new one to my shelves!

  20. I made them this morning. So Yummy! We loved them! Thanks so much.

  21. Oh, I missed this one, these look so great for breakfast. Everyone will love these!


Thanks for stopping by!


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