Yield:
Makes 14 rolls

Looking for an easy bread for dinnertime tonight? Look no further than our editor-favorite recipe for spoon rolls. These delicious rolls are just right: compact, flavorful, and just fluffy enough to become a recipe box go-to. You might want to make a double batch of this recipe, because your family will be reaching once, twice, three times into the breadbasket for another bite of these rolls. They're undeniably tasty when served hot right out of the oven; sliced through the middle with a smear of butter on either face renders them totally snackable. They're also perfect companions to lunch or dinner. They sit alongside a bowl of soup or chili ready to be dunked. These rolls are crisp on the outside but warm and soft on the inside, and they can sop up whatever deliciousness is left in your bowl, letting you get to whatever savory sips your spoon couldn't quite reach.

These rolls bake up in about 20 minutes. Try them once, and you'll wonder what you ever did without this fast and easy recipe. They're relatively customizable, too, as you can bake them in cast iron or in a muffin tin. Copy down this recipe, and you'll have golden brown goodness in your future. (Also, if you have more batter than you can use in one night, you can store unused batter in an airtight container. Pop it in the refrigerator, where it can be used for up to one week.)

How to Make It

Step 1

Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.

Step 2

Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full.

Step 3

Bake at 400° for 20 minutes or until rolls are golden brown.

Step 4

Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week.

SARAH KIRKWOOD LODGE AND BILL CLINE HILL, SOUTH PITTSBURG, TENNESSEE