Spoon Rolls

The mini cake pan is the perfect baking vessel for these homemade spoon rolls, a recipe passed down through generations of the Lodge family.

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

1. Preheat the oven to 400 degrees Fahrenheit. Grease 2 Cast Iron Mini Cake Pans or Cast

Iron Muffin Pans.

1. In a large bowl, dissolve the yeast in the warm water and let it sit until it swells.
2. Mix in the remaining ingredients.
3. Spoon the batter into the prepared pans, filling the wells ½-⅔full. (Any unused batter will
4. keep in an airtight container in the refrigerator up to a week.)
5. Bake until browned, about 20 minutes.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Sarah “Pat” Kirkwood Lodge. Recommended cookware: Cast Iron Mini Cake.