We love a good bread recipe that requires no kneading. It defies the usual rules of yeast baking, which often demand strong hands and long periods of working the dough. This recipe is different. It relies on a wet, soft batter that comes together in a single bowl and rests in the refrigerator overnight.
These are often called “Spoon Rolls” because the batter is too sticky to shape by hand; you simply spoon it into muffin tins. The combination of yeast and self-rising flour gives them an incredible lift, while the butter and egg ensure a rich, tender crumb.
The beauty of this method is the flexibility. The batter can live in your fridge for up to four days, allowing you to bake fresh, hot rolls on demand for dinner without starting from scratch every evening.
These go great with our Garlic and Lemon Butter!
The Recipe
Yields: 16 rolls | Prep time: 10 minutes | Chill time: Overnight (or up to 4 days) | Cook time: 25 minutes
Ingredients
- 1 package dry yeast
- 2 cups warm water (105° to 115°F)
- 1/2 cup butter or margarine, melted
- 4 cups self-rising flour
- 1 egg, slightly beaten
- 1/4 cup sugar
Instructions
1. Activate the Yeast In a small bowl or measuring cup, dissolve the dry yeast in the warm water. Let it stand for about 5 minutes until it becomes foamy. This ensures your yeast is alive and ready to work.
2. Mix the Batter In a large mixing bowl, combine the yeast mixture, the melted butter, and the self-rising flour. Mix well. Stir in the slightly beaten egg and the sugar. The mixture will not look like a traditional bread dough; it will be a very soft, sticky batter. This is exactly what you want.
3. The Cold Rise Cover the bowl tightly with plastic wrap or a lid. Place the batter in the refrigerator and let it rest overnight. The cold fermentation develops the flavor and allows the batter to hydrate fully.
4. Bake When you are ready to bake, preheat your oven to 350°F (175°C). Grease standard muffin pans generously. Spoon the cold batter into the muffin cups, filling them about two-thirds full. There is no need to let them rise again on the counter; they go straight from the fridge to the oven. Bake for 25 minutes, or until the tops are golden brown.
Note: If you do not need all the rolls at once, the unused batter may be stored, covered, in the refrigerator for up to 4 days.
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Overnight Spoon Rolls
These Overnight Spoon Rolls require absolutely no kneading. The soft yeast batter is mixed in one bowl, stored in the fridge, and scooped into muffin tins whenever you need fresh bread. The batter keeps for up to 4 days. An ad-free recipe from Willowgold Farms.
Ingredients
Instructions
Activate the Yeast
-
In a small bowl or measuring cup, dissolve the dry yeast in the warm water. Let it stand for about 5 minutes until it becomes foamy. This ensures your yeast is alive and ready to work.
Mix the Batter
-
In a large mixing bowl, combine the yeast mixture, the melted butter, and the self-rising flour. Mix well. Stir in the slightly beaten egg and the sugar. The mixture will not look like a traditional bread dough; it will be a very soft, sticky batter. This is exactly what you want.
The Cold Rise
-
Cover the bowl tightly with plastic wrap or a lid. Place the batter in the refrigerator and let it rest overnight. The cold fermentation develops the flavor and allows the batter to hydrate fully.
Bake
-
When you are ready to bake, preheat your oven to 350°F (175°C). Grease standard muffin pans generously. Spoon the cold batter into the muffin cups, filling them about two-thirds full. There is no need to let them rise again on the counter; they go straight from the fridge to the oven. Bake for 25 minutes, or until the tops are golden brown.
Note
Note: If you do not need all the rolls at once, the unused batter may be stored, covered, in the refrigerator for up to 4 days.
