fresh herb spoon rolls

{image: southern living june 2010}

I made these to go along with our dinner tonight of pork tender & grits to round out our southern menu, and they were gooooood. It is not really a traditional southern spoon bread (no cornmeal or cheese and not casserole-ish). They are more like if a handsome roll married a pretty little cupcake. And they had spoon roll babies. with chives. and parsley. and butter. oh my! My guess as to why they are called spoon rolls is because you can make the batter with only a spoon? (no mixer required). And no rising necessary. How lovely. And delicious!

Make these next time with your southern dish. (let me know how they turn out!)

Ingredients:

1 envelope active dry yeast

2 cups warm water

4 cups self-rising flour

3/4 cup melted butter

3/4 cup chopped fresh chives

1/2 cup chopped fresh parsley

1/4 cup sugar

1 large egg, slightly beaten

Directions:

Preheat oven to 400.

1. Combine yeast and warm water, let sit for 5 minutes.

2. Stir in flour and remaining ingredients.

3. Spoon batter into lightly greased muffin pan, filling three-fourths full.

4. Bake for 20 minutes or until golden brown.

Yields: 2 dozen