How To Make Old-School Southern Yeast Rolls

source: Kristine's Kitchen

I’ve never understood those people who claim to not like bread. What’s not to love about the soft, doughy, carb-filled goodness? One of my favorite parts of holiday dinners are the fresh rolls served straight out of the oven. Growing up, my grandmother always made perfect, super soft and fluffy rolls that we would all fight over. And with the holidays right around the corner, what better time to share a recipe for these old-school, Southern-inspired yeast rolls?

source: Jo Cooks


1 cup of whole milk (you could also use a can of evaporated milk, which many recipes use instead)
1/3 cup of granulated sugar
3 teaspoons of active dry yeast
1/4 cup of softened butter
2 large eggs
4-4 1/2 cups of all-purpose flour (use your judgement)
1 1/2 teaspoons of salt
1 teaspoon of cooking oil

source: Where Is My Spoon


Step 1: Warm up about 1/4 of the milk. Next, mix together the warm milk, yeast, and a dash of the sugar. When the mixture is fizzy and puffy (usually after a few minutes), it’s ready.

Step 2: In a large bowl, mix together the flour, sugar, and salt. Once combined, slowly add in the rest of the milk, softened butter, yeast mixture, and one egg. Mix until well blended.

Step 3: Cover the bowl with plastic wrap and set aside for about 15 minutes.

Step 4: Knead the dough. You can either do this by hand by rolling the dough out onto a floured surface, then kneading well until the dough forms an elastic consistency. You can also use a dough hook and an electric mixer, on speed two for about 8-10 minutes.

Step 5: Once you are happy with the consistency, add the cooking oil to the bowl, put the dough back in the bowl, and cover with plastic wrap again. Let it rise for about one hour.

Step 6: Grease a rectangular baking pan. Remove the dough from the bowl and give it a good punch. Then, separate the dough into individual balls, about three tablespoons each. Place the balls in the baking pan, ensuring they are not too crowded. Cover again, and let rise for about one hour.

Step 7: When the time’s up, beat the remaining 1 egg and brush it over the tops of the dough balls. Bake for 15 to 20 minutes at 350 degrees F or until the buns are a nice golden brown color. When they’re done baking, place on a wire rack to cool.

And that’s it! Now you’re ready to slather them with butter and dig right in. Instead of buying rolls from the grocery store this Thanksgiving or Christmas, I’m definitely going to be giving this nostalgic recipe a try.