Southern Style Butter Yeast Rolls Recipe

Southern Butter Yeast Rolls
Diana Rattray
Ratings (100)
  • Total: 37 mins
  • Prep: 20 mins
  • Cook: 17 mins
  • Yield: 20 rolls (20 servings)
Nutritional Guidelines (per serving)
191 Calories
10g Fat
20g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The dough for these great tasting buttery yeast rolls will be soft and slightly sticky, so a stand mixer with a dough hook is recommended. A heavy duty portable hand mixer with dough hook would work as well.

Shape as directed or form into cloverleaf shape and bake in muffin cups.

You can freeze these soft and delicious rolls; reheat in foil at about 325 F until hot.

Southern style yeast rolls ingredients
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Ingredients

  • 4 teaspoons active dry yeast
  • 1 1/2 cups warm milk (about 100 F to 110 F)
  • 4 1/4 cups all-purpose flour (about 19 ounces, plus more for kneading)
  • 1 large egg
  • 2 teaspoons kosher salt
  • 3 tablespoons granulated sugar
  • 1/2 cup/4 ounces butter (melted, cooled to lukewarm)
  • For the Topping:
  • 1 egg
  • 1 teaspoon water

Steps to Make It

Butter a 9-by-13-by-2-inch baking pan.

In the bowl of an electric stand mixer, combine the yeast with the warm milk. Let stand for a minute or two.

Combine yeast with milk in electric mixer
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Add the flour, 1 large egg, 2 teaspoons of salt, sugar, and melted butter.

Add dry ingredients and butter to mixture
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Using a dough hook, mix on low speed until combined.

Mix on low speed with dough hook
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Increase the mixer speed to medium and continue to mix for 15 minutes, adding small amounts (a teaspoon or two at a time) of flour, as needed to encourage dough from the sides of the bowl.

Increase speed of mixer while adding small amounts of flour
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Turn the dough out onto a lightly floured board and knead a few times to form a ball.

Knead dough on floured board
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Place the ball of dough in an oiled bowl. Turn to oil both sides. Cover tightly with plastic wrap.

Place dough in oiled bowl and cover
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Let rise in a warm place for about 1 hour, or until doubled in bulk.

Let dough rise
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Turn out onto a lightly floured board. Shape the dough into balls, about 1 1/4 ounces each.

Shape dough into balls
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Place in large baking pan to make about five rows of four (20 rolls). Or, use a large buttered jelly roll pan or half sheet pan and make 1-ounce rolls, leaving a little space between rows to form a more rectangular roll (about 24 rolls). Cover lightly with a clean dish towel and let rise in a warm place for 20 to 30 minutes.

Place in large baking pan and cover
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Heat the oven to 375 F.

For the egg wash topping, whisk an egg with 1 teaspoon of water and a pinch of salt until well blended. Gently brush the tops of the rolls with the egg wash mixture.

Cover rolls with egg wash
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Bake for 15 to 20 minutes, until golden brown and the rolls sound hollow when tapped. The internal temperature should be about 190 F on an instant-read food thermometer.

Bake Southern style rolls
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Serve the yeast rolls warm with butter.

Serve cooked rolls with butter
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To reheat, wrap the roll(s) in foil and heat in a preheated 325 F oven just until hot.

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