As in Spoon Rolls. It's an old Southern Tradition and a recipe that dates back to the 1930s and 40s. Anne Byrne, who wrote the new cookbook Baking in the American South, stopped by Tonia's Kitchen to talk about these rolls, called as such because back in the day, you would spoon the batter out to place in muffin pans, but only what you needed to for dinner. These rolls, served hot, harken back to the days where refrigeration was only started to appear in American kitchens, and show a very different time.
