One of my favorite things about the South is the unabashed dedication to carbohydrates, specifically bread. All good Southern eateries serve yeast rolls. I live my life in search of perfect, foolproof yeast rolls. I even picked one of the appetizers at our wedding simply because it was served on a yeast roll. For real. I came across this recipe in one of my Junior League of Augusta cookbooks and decided to make them for Thanksgiving. The recipe looked intimidating at first, but these rolls came together really quickly. The majority of the time is spent letting the dough chill overnight.
Y’all, these yeast rolls are legit. They are flaky, tender, and savory. Pair a warm roll with some butter, and you’re in for a delight. And the name ain’t lying when it says foolproof yeast rolls. Following the recipe results in absolutely perfect rolls. Make sure to use two packets of yeast. Doubling the yeast really brings out that flavor. If you want to double the overall recipe, use two separate bowls. The dough will rise too much for one mixing bowl. These do need to chill for at least 12 hours, so plan ahead. I made the dough the day before Thanksgiving, let it chill overnight, then pulled them out for the final rise and baked them on Thanksgiving.
Foolproof yeast rolls
- Yield: 48 1x
Ingredients
- 1 cup of Crisco (or other vegetable shortening)
- 1 cup of sugar
- 1 tablespoon of salt
- 1 cup of boiling water
- 2 envelopes of dry yeast
- 1 cup of warm (105–115 degrees) water
- 4 eggs, beaten
- 6 cups of all-purpose flour
- 1 cup or so of extra flour (for surfaces)
Instructions
- Mix the shortening, sugar, and salt in a large bowl. Add boiling water and stir until shortening melts.
- Proof both packets of yeast in the cup of warm water for five minutes or until foamy.
- Stir proofed yeast and beaten eggs into shortening and mix well.
- Add the flour, one cup at a time, until a stiff dough forms. Cover and chill for at least 12 hours (the dough will rise in the fridge).
- Remove dough from fridge and let stand for at least three hours before baking.
- Sprinkle flour on a clean surface and knead dough several times. Form rolls using directions below.**
- Let rise for 3 hours.
- Preheat oven to 400 degrees. Bake for 12-15 minutes until golden brown.
**Option A: Roll out dough to 1/2 inch thickness. Cut rolls with 2 inch biscuit cutter. Arrange on baking sheet.
Option B: Grease two 9×13 pans. Roll out dough to 1/2 inch thickness. Cut dough into 24 squares. Fold each square corner under to form a ball. Arrange rolls 3 down by 4 across in each 9×13 pan.
