29 Aug

Betty’s No Muss No Fuss Yeast Spoon Rolls Recipe

Author: Staff  //  Category: Home Brewing Recipes

In this video, Betty demonstrates how to make No Muss No Fuss Yeast Spoon Rolls. If you need quick and easy yeast rolls, this is the way to go! Ingredients: 1 1/2 stick butter or margarine, melted 1 package active dry yeast 2 cups very warm water 1 egg, well beaten 1/4 cup sugar 4 cups self-rising flour Melt 1 1/2 sticks butter or margarine, and let cool. Dissolve 1 package active dry yeast in 2 cups of very warm water, and set aside. In a large mixing bowl, beat together 1 egg and 1/4 cup sugar until fluffy. Stir in 1the 1 1/2 sticks melted butter or margarine. and the yeast mixture. Now, use a mixer to blend in 4 cups of self-rising flour, 1 cup at a time. Cover tightly, and store in the refrigerator until ready to use. The dough will be good up to 1 week. When ready to bake, spoon dough into muffin tins, filling them 3/4-full. Bake at 350 for approximately 20 minutes.

Tags: active, bake, baking, Betty, Betty's, bettyskitchen, Bread, brunch, butter, comfort, dinner, dry, Egg", entertain, entertaining, family, flour, food, friends, fuss, Home, homemade, homestyle, kitchen, lunch, Made, margarine, muss, no, party, Recipe, rising, roll, self, snack, Southern, spoon, Style, Sugar, Water, yeast

25 Comments »

  1. Thanks for your sweet comment! I like your tip, also! I need to get one of those ice cream scoops that removes the ice cream–mine doesn’t. Great tip!!! Thanks!
    –Betty :)

    Comment by bettyskitchen — August 26, 2009 @ 11:08 am

  2. food looks yummy

    Comment by nuttybar9 — October 11, 2009 @ 9:36 pm

  3. Thanks! I appreciate your comment!
    –Betty :)

    Comment by bettyskitchen — October 12, 2009 @ 10:10 am

  4. Betty, Thanks for the recipe! It is the first time I have looked for one online! I will add it to my meatloaf and mashed potatoes this evening! Watching your video, I felt like you were a neighbor sharing you recipe! I will watch more when the kids nap tomorrow!

    Comment by strongwon1 — October 14, 2009 @ 2:20 pm

  5. The rolls sound great with meatloaf and mashed potatoes! I wish I were coming to your house for dinner tonight! Thanks for your lovely comment!
    –Betty :)

    Comment by bettyskitchen — October 14, 2009 @ 2:52 pm

  6. Thanks for the demonstration

    Comment by beautynikaboo — October 28, 2009 @ 9:58 pm

  7. I found it Betty…(your yeast rolls) I appologize I am like a kid in a candy store hopping from place to place… LOL… I am kind of hooked on my new friend YOUTUBE… its amazing..

    Comment by seanviv2 — October 29, 2009 @ 11:41 pm

  8. I’m glad you found it! It is really easy, and *never* fails!
    —Betty :)

    Comment by bettyskitchen — October 30, 2009 @ 10:08 am

  9. You are very welcome!
    –Betty :)

    Comment by bettyskitchen — October 30, 2009 @ 10:08 am

  10. thank you for posting this video. What I especially like is that you can refrigerate the batter and make additional batches the next day!! Keep up the good work! By the way, the chicken fried steak and mashed potatoes look delicious!!!

    Comment by FortunatusPrimus — November 6, 2009 @ 11:07 am

  11. Thanks for your lovely comment! I hope you enjoy the rolls recipe–and the chickien fried steak and mashed potatoes!
    –Betty :)

    Comment by bettyskitchen — November 6, 2009 @ 9:34 pm

  12. I am so glad I found your channel. You are wonderful! Of all the professional chefs on youtube, you probably top them all. Your recipes are so simple, anyone can make them. You just simply rock! With all this cooking, how do you keep your figure???

    Comment by PrettyCharla — November 26, 2009 @ 7:55 am

  13. I am so glad I found your channel. You are wonderful! Of all the professional chefs on youtube, you probably top them all. Your recipes are so simple, anyone can make them. You just simply rock! With all this cooking, how do you keep your figure?

    Comment by PrettyCharla — November 26, 2009 @ 7:56 am

  14. I eat anything I like–just in small portions. I also work out at the gym 4 times a week. I eat a lot of fruits and vegetables and tuna. I have done this consciously all my adult life, and it has worked for me. It’s not a “diet,” more of a lifestyle. Thanks for asking, and thanks for your sweet comment!
    –Betty :)

    Comment by bettyskitchen — November 26, 2009 @ 9:13 am

  15. See previous answer–
    Warm wishes,
    –Betty :)

    Comment by bettyskitchen — November 26, 2009 @ 9:13 am

  16. I never heard how much water to dissolve the yeast in for the Spoon Rolls. Can you help me?

    Comment by haynalanjones — November 26, 2009 @ 11:07 pm

  17. This recipe takes 2 cups of very warm water for dissolving the yeast. For all of my recipes, just click “more info” in the upper right side bar, and you will see the entire recipe! I hope this helps!
    –Betty :)

    Comment by bettyskitchen — November 27, 2009 @ 1:41 pm

  18. ’bout time, I said “hello”
    Hello. :-)
    Tried these. They turned out great.

    Comment by NextLifeDK — December 11, 2009 @ 6:30 am

  19. Great recipes! Your videos are so easy to follow, I am a student and have moved out of home, they help so much when I have guests over! I have made a note of your recipes for my fiancé and I to take to our new house, I am sure they will be a part of our family for a long time!

    Thanks so much!

    Comment by ElleImmortal23 — January 27, 2010 @ 2:21 pm

  20. Thanks for your lovely comments! I am so happy that you are finding recipes that you can use!
    –Betty :)

    Comment by bettyskitchen — January 31, 2010 @ 4:12 pm

  21. I’m glad the spoon rolls turned out great! Thanks for the wonderful feedback!
    –Betty :)

    Comment by bettyskitchen — January 31, 2010 @ 4:13 pm

  22. Betty I made these and they were perfect! They have the best flavor and were so simple to do! Thank you Betty. It would be great sometime if you could teach us how to keep everything warm…I try to keep things hot by timing everything but some dishes cool so fast…you know what I mean? (thanks)

    Comment by matt7762 — February 23, 2010 @ 9:26 pm

  23. I think you are referring to get everything ready at the same time without something cooling off. You can make some things partially hours earlier, and then just have a little bit left that won’t take too long. Also, if something gets done too quickly, you can cover it and set it on the counter. Or, in some cases, it can continue to cook slowly. Definitely make any refrigerated salad or dessert ahead of time, and have it ready to serve. Just suggestions–it depends on what you’re making!
    B

    Comment by bettyskitchen — February 23, 2010 @ 10:06 pm

  24. Ew baby those look good, I wish I could of seen you open one up though because I was curious what the crumb was going to look like.

    Comment by zerokey2003 — March 18, 2010 @ 12:06 am

  25. @zerokey2003 I wish I had thought to open one up, but I assure you they are not disappointing! Thanks for your lovely comment!
    –Betty :)

    Comment by bettyskitchen — April 1, 2010 @ 9:18 am

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