Spoon Rolls

My wonderful cousin, Jane, gave me this recipe. This is a great recipe because the dough will keep for several days in and airtight container in the fridge. You can take out enough to make a few rolls for dinner each night. Just imagine having fresh rolls each evening for a week. Yum!

SPOON ROLLS

1 pkg. dry yeast
2 cups warm water
1 1/2 sticks melted margarine or butter
1 egg, beaten
1/4 cup sugar
4 cups self-rising flour

Place yeast in two cups warm water and mix until yeast dissolves. Melt butter and cream with sugar in a large bowl; add beaten egg. Pour in dissolved years mixture. Add flour and stir until mixed well. The batter will be a little lumpy. Place in an airtight bowl in the refrigerator. To bake, drop by spoonfuls onto into well-greased muffin tins. Bake at 350 degrees about 20 minutes. This dough will keep for a few days in an airtight container in the fridge.