OLD-SCHOOL SOUTHERN YEAST ROLLS

• 1 cup warm whole milk (110°F)

• 2 tsp sugar

• 1 packet (2¼ tsp) active dry yeast

• ½ cup flour

✅ The Dough

• ½ cup sugar

• 1 stick butter, melted + cooled

• 2 eggs, beaten

• 1 tsp salt

• 4-5 cups bread flour (or all-purpose in a pinch)

✅ The Finish

• ¼ cup melted butter (for brushing)

• Coarse sea salt (optional)

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👵🏼 GRANDMA’S STEP-BY-STEP

1. Wake Up the Yeast

1. Mix milk, sugar, yeast, and ½ cup flour in a big bowl.

2. Let sit 15 mins until bubbly (this is your “sponge”).

2. Build the Dough

1. Stir in sugar, melted butter, eggs, and salt.

2. Add flour 1 cup at a time until it pulls away from the bowl.

3. Knead with Love

• Turn onto floured surface, knead 8-10 mins until smooth.

• Pro tip: Sing a hymn while kneading (allegedly makes ’em lighter!)

4. Let It Rise

1. Place in greased bowl, cover with a damp towel.

2. Let rise 1-2 hours until doubled (warmer=faster!)

5. Shape & Proof

1. Punch down, divide into 24 balls.

2. Arrange in greased pans, cover, rise 45 more mins.

6. Bake to Golden Perfection

• Bake at 375°F for 15-18 mins until tops are golden.

• Brush with melted butter right out of the oven.

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💡 OLD-SCHOOL SECRETS

🔸 For extra tenderness: Replace ¼ cup milk with potato water
🔸 Make ahead: Refrigerate shaped rolls overnight, bake fresh in the AM
🔸 Crowd trick: Add 1 tbsp honey to the dough for a subtle sweetness