Icebox Spoon Rolls

I was standing in line at the grocery yesterday, I love it when the line is long, or someone needs a price check, you get to read all the magazines and tabloids free. Trisha Yearwood, I just love her, was featured in Country Living with old fashioned recipes from her Momma. Sometimes all I need is a little memory jog to remind me of things I haven't made for awhile.

This is my Mom's recipe, which looked the same to me as hers. No, I did not buy the magazine. Why would I pay $4.00 for recipes I already have? These are wonderful and you'll be so glad to have them in the icebox, how long has it been since you heard that word, waiting to pop in the oven and bake. The dough will keep several days in the "icebox".

Icebox Spoon Rolls
depends on the size
print recipe

1 package dry yeast
2 cups lukewarm water (105-110 degrees)
1/4 cup sugar
3/4 cup melted shortening or lard (do not use oil)
1 egg
4 cups self-rising flour
1/4 cup self-rising cornmeal

Dissolve yeast in water; add remaining ingredients. Mix well and refrigerate, covered loosely, until ready to bake.

Spoon into well-greased muffin tins. I use two big spoonfuls place side by side, so they pull apart easy. Fill it to the top ; brush with melted butter. Now you can sprinkle course salt, dried rosemary or oregano on top Bake at 425 degrees for 20 minutes. Brush again with melted butter and serve. Only bake as many as you need and save the rest of the dough for later.

See how easy that was with no pictures or tutorials to confuse you.