Lodge Cast Iron
It was almost lunchtime and I hadn’t planned for anything earlier. I remembered that I had chicken burgers but I didn’t have any buns to use. Typical hamburger buns need at least an hour to rise after you make them so I knew those were out of the question.
Enter Lodge Spoon Rolls to the rescue!
I did some searching on the Lodge Cast Iron website under the recipe section for any type of “bun” thing I could find. The Spoon Rolls looked like they might work. The ingredient list was minimal and there were just a few steps involved in making these. Best of all, they said they only needed 20 minutes to bake. Perfect!
Which Lodge Pan to Use
The Lodge Mini Cake Pan is requested for this recipe.
I have used this pan to make, surprise, mini cakes. It has also been used to make Yorkshire puddings by my husband. I’ve been wanting to find more recipes to try, so this Spoon Rolls recipe was a welcome test.
The ingredient list is just 6 ingredients. The recipe makes 14 rolls so it does take a lot of self-rising flour. If I were to make it again, I would half the recipe. It really did make a lot.
If you don’t have self-rising flour, that’s not a problem at all. You just need All-Purpose Flour, Baking Powder and salt. For each cup of self-rising flour, use the following:
- 1 Cup of All – Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon salt (I use Kosher)
Sift these items together and add to your recipe as directed.
There are only 5 steps to this recipe. Start with proofing your yeast in warm water. I added my sugar to the water and stirred until dissolved before I add my yeast.
While the yeast is proofing, grease your pan. Just like any baking pan, make sure you grease your mini cake pan thoroughly. I would hate for you to make these and then have to scrap them out of your pan.
The yeast is ready! You can tell your yeast is healthy and active if it becomes foamy and has a strong “bread” like smell. Remember to use warm water, not hot, so you don’t kill your yeast.
If you don’t get this foamy, yeasty result after proofing for 10 minutes, your yeast is not active and you don’t want to use it. You will not get the rise you want and will waste the rest of your ingredients.
Two common issues for your yeast not proofing is your water was too hot or your yeast is too old. I keep my yeast in the refrigerator once the container is open but I also use it often. Check the expiry date on your yeast container.
Add the rest of your ingredients and mix well. This step was interesting. I added all the dry ingredients first and then mixed in the melted butter. It took a lot of whisking before the butter was incorporated.
It was somewhat glue like in texture. You wouldn’t be able to pour this batter. You really did need to take spoon fulls and add them to the pan.
The recipe called for 1/2 to 2/3 full. I’m closer to almost full and I would use that amount again. It made for a good volume of roll.
Off to the oven for 20 minutes at 400 degrees Fahrenheit. With most recipes, I never have to bake for as long as they want. With Lodge Recipes, I always have to bake a little bit longer. So for me, these took 23 minutes at 400.
Do you want to try another Lodge Biscuit recipe? These Butter Swim Biscuits were easy and tasted great!
The Results of Spoon Rolls
The rolls are something of a biscuit in texture more so than a traditional bun. They actually tasted fine with the chicken burgers.
Still slightly warm, with melted butter, they are pretty good.
On their own though after they have come to room temperature, they don’t have much flavour. We have been eating them with butter and jam or butter and peanut butter.
If I needed a quick biscuit-like bun, I would make these again. Otherwise, they weren’t my favorite and I have other bun recipes to use. I just need to plan a little better 😉.
Have you made these Spoon Rolls before? If you have this Lodge Mini-Cake pan, what have you made in it? Leave a comment down below. I would love to hear your thoughts.
You can find the recipe for Spoon Rolls from the Lodge Cast Iron website.