BACK TO ALL RECIPES

Yeast Rolls

Nico Schinco

BY The Editors

PUBLISHED October 15, 2025

One of the key skills of the Southern home cook is the perfection of these rolls. People will know “store-bought” from the real thing. They are often made with potato in some variations. Note that they are also known as “dinner” rolls, served at dinner on church grounds or at a formal meal, and they are distinct from buttermilk biscuits, which are not usually associated with a formal meal. – Michael Twitty

 

The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Print

Yeast Rolls

Prevent your screen from going dark

Makes 12 rolls 1x

Time 50 minutes, plus 1-3 hours rising time

Units Scale

Ingredients

  • 1 packet (7 g) active dry yeast (2 1/4 teaspoons)
  • 4 tablespoons (60 g) unsalted butter, melted, plus more for the bowl and brushing the rolls
  • 1/2 teaspoon plus 1/4 cup (50 g) sugar
  • 4 tablespoons warm water
  • 4 cups (520 g) all-purpose (plain) flour
  • 1 teaspoon fine salt
  • 1 cup (8 fl oz/240 ml) whole milk, warm
  • 1 egg

Instructions

In a small bowl, dissolve the yeast and 1/2 teaspoon of the sugar in the warm water. Let it sit for about 5 minutes until the mixture becomes frothy. Grease a  large bowl with butter.

In a large bowl, combine the flour, remaining 1/4 cup (50 g) sugar, and salt. In a separate bowl, mix the melted butter, warm milk, and the egg. Pour the yeast and milk mixtures into the dry ingredients, stirring until a dough forms.

Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic. Place the dough in the greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, 1–2 hours.

Once the dough has risen, punch it down and divide it into 12 equal portions. Shape each portion into a ball and place them 1–2 inches (2.5–5 cm) apart on a greased baking sheet. Cover the rolls with a cloth and let them rise until doubled, another 30–45 minutes.

Preheat the oven to 375°F (190°C/ Gas Mark 5).

Brush the tops of the rolls with additional melted butter and bake for 15–20 minutes, until they are golden brown.

Let the rolls cool slightly before serving. Store airtight at room temperature for up to 4 days.

– Extracted from Recipes from the American South © 2025 by Michael W. Twitty. Photography © 2025 by Nico Schinco. Reproduced by permission of Phaidon. All rights reserved.

Log in, or become a member today.

Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.

Join annually and save 40%
Log in to your account

GetBetterFasterHealthierSmarterTastier

in the Kitchen

Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.

Start your free trial

We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:

  • New recipes every week
  • 1000s of recipes from How to Cook Everything and beyond
  • First access to in-person events with Mark and Kate
  • Exclusive discounts from our favorite brands
  • Q&As with Mark and the team

 

Subscribe to our free newsletter

Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.