E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Spoon Rolls Sarah "Pat" Kirkwood Lodge | September 7, 2016 The mini cake pan is the perfect baking vessel for these homemade spoon rolls, a recipe passed down through generations of the Lodge family. Level Beginner Prep Time 10-15 minutes Cook Time 20 minutes Serves 14 Cook it With Our Cast Iron Mini Cake Pan Ingredients 1 package (¼ ounce) active dry yeast 2 cups lukewarm water ¼ cup sugar 1 large egg, beaten ¾ cup (1½ sticks) margarine or butter, melted 4 cups self-rising flour Directions Preheat the oven to 400 degrees Fahrenheit. Grease 2 Cast Iron Mini Cake Pans or Cast Iron Muffin Pans. In a large bowl, dissolve the yeast in the warm water and let it sit until it swells. Mix in the remaining ingredients. Spoon the batter into the prepared pans, filling the wells ½-⅔ full. (Any unused batter will keep in an airtight container in the refrigerator up to a week.) Bake until browned, about 20 minutes. Contributed By: Sarah "Pat" Kirkwood Lodge Sarah Lodge is the mother of Henry Lodge, CEO of Lodge Manufacturing. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sizzling Citrus Skirt Steak Tacos View recipe Sausage-filled Cheese Rolls View recipe Triple Spice Cinnamon Rolls with Brown Butter Cream Cheese Frosting View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Spoon Rolls Sarah "Pat" Kirkwood Lodge | September 7, 2016 The mini cake pan is the perfect baking vessel for these homemade spoon rolls, a recipe passed down through generations of the Lodge family. Level Beginner Prep Time 10-15 minutes Cook Time 20 minutes Serves 14 Cook it With Our Cast Iron Mini Cake Pan Ingredients 1 package (¼ ounce) active dry yeast 2 cups lukewarm water ¼ cup sugar 1 large egg, beaten ¾ cup (1½ sticks) margarine or butter, melted 4 cups self-rising flour Directions Preheat the oven to 400 degrees Fahrenheit. Grease 2 Cast Iron Mini Cake Pans or Cast Iron Muffin Pans. In a large bowl, dissolve the yeast in the warm water and let it sit until it swells. Mix in the remaining ingredients. Spoon the batter into the prepared pans, filling the wells ½-⅔ full. (Any unused batter will keep in an airtight container in the refrigerator up to a week.) Bake until browned, about 20 minutes. Contributed By: Sarah "Pat" Kirkwood Lodge Sarah Lodge is the mother of Henry Lodge, CEO of Lodge Manufacturing. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sizzling Citrus Skirt Steak Tacos View recipe Sausage-filled Cheese Rolls View recipe Triple Spice Cinnamon Rolls with Brown Butter Cream Cheese Frosting View recipe
