Dinner Yeast Rolls

Preparation info

  • Difficulty


  • Makes

    3 to 3½ dozen


Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

No serious Southern cook would be caught dead without a dozen or so yeast rolls in the freezer ready to be popped into the oven for both casual and formal dinners. To freeze these rolls up to 3 months, bake as directed about 10 minutes, let them cool, freeze on baking sheets just till firm, then transfer to airtight containers or resealable plastic bags and place in the freezer. When ready to serve, bake in a preheated 350°F oven about 10 minutes or till golden. (I always brush mine with a little extra melted butter before baking.)


  • cups warm water
  • 1 envelope active dry yeast
  • 8 tablespoons (1 stick) butter, melted
  • 2 large eggs, beaten
  • ¼ cup sugar
  • 1 teaspoon salt
  • 5 cups all-purpose flour
  • 4 tablespoons (½ stick) cup melted butter for brushing


The day before you plan to serve the rolls, combine the water and yeast in a large mixing bowl and let proof till bubbly, about 5 minutes. Add the butter, eggs, sugar, and salt and mix till thoroughly blended. Gradually add the flour, stirring constantly till a soft dough forms. Cover with plastic wrap and refrigerate overnight.

Grease 2 baking sheets with butter and set aside. Turn out the dough onto a floured surface and knead for about 15 seconds. Roll the dough out about ½ inch thick, cut into rounds with a biscuit cutter, arrange the rounds on the prepared baking sheets about 1 inch apart, cover with clean towels, and let rise in a warm area about 45 minutes or till doubled in bulk.

Preheat the oven to 350°F.

Brush the rolls with melted butter then bake till golden brown, about 15 minutes. Serve hot.