I make a lot of soup in the winter. It's great: I make a large pot and freeze tons of servings for lunches (after we eat some for dinner after I make it)! Mr. Higgins eats soup practically every night in the winter so I've found some good recipes.
But I'm always on the lookout for a bread/roll to go with our first serving of soup for a dinner. Mr. Higgins love cornbread, as do I, but sometimes something different is good.
When I needed to use up some fresh herbs, I found this recipe for Fresh Herb Spoon Rolls. It had two advantages over its competitors: no rising time and no kneading!
These were super easy to make and the yeast combined with self-rising flour meant they were light and fluffy! This recipe will be added to my collections a go-to roll option!