Southern Butter Rolls Recipe - Allrecipes.com
Southern Butter Rolls Recipe

Southern Butter Rolls

Recipe by  

"Light yeast rolls."

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Ingredients Edit and Save

Original recipe makes 24 rolls Change Servings

Directions

  1. Mix together flour, sugar, salt, and instant yeast. Mix in shortening. Mix in water.
  2. Turn out onto a lightly floured surface. Knead by hand for 20 minutes. Cover dough with oil. Place dough in a bowl, cover, and proof for 1 hour.
  3. Form rolls, and place on a greased baking tray. Proof for 45 minutes.
  4. Bake at 400 degrees F (205 degrees C) for 12 to 14 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2005

I had lost my favorite roll recipe and decided to try these...oh my goodness this is a keeper! I have this one saved. They turned out like a picture...and so fluffy and light but yet rich buttery flavor. They were not at all heavy...feathery light. The only modifications I made were I heated my water 105-115degrees and added butter flavor shortening to that. I added it to the dry yeast, sugar, and 2 cups of flour. I then added all but the last half cup of flour blended with the salt. I had always been taught that salt can kill yeast if added directly so I never add salt until I have added some of the flour first. I use the last half cup of flour to knead into the yeast adding a little at a time because all flours differ. I only use bread flour with my bread making. By heating the liquid to between 105-115, it cut down on the kneading time tremendously...cut it in half. After the rolls came out of the oven, I immediately brushed the tops with butter using a pastry brush. They came out of the pan with ease(I use cooking spray to coat bottom and sides of pan) and everyone raved about them.

 
Most Helpful Critical Review
Apr 16, 2006

This recipe isn't bad, but not memorable. My family ate them, but didn't rave. Baking at 400 was a little too hot and made the tops very dark while the middle rolls were still gooey on the inside.

 
Feb 23, 2005

These are GREAT!!! I used butter instead of shortening...they are the BEST!!!! The whole family is requesting these rolls at every meal...a tip...I use 1/3 and freeze the dough in ziploc bags(2 bags with 1/3 each)...the next 2 nights I thaw the bread for 2-2-1/2 hours form into rolls and allow to rise the second time. That way we get fresh rolls for 3 nights with one batch!! Each batch is as good as the first.

 
Jul 24, 2003

My first attempt with this recipe wasn't all that great, but my second attempt...WOW! I made my rolls a little bigger so I yielded 18 rolls instead of the 24 stated in the recipe. I used butter flavored shortening, and melted it first in a saucepan, then added the cold water to it. That made the water/shortening mixture the perfect temperature for the flour mixture. The 18 rolls turned out large and fluffy, with a great taste that didn't need any extra butter on top. My older daughter ate 3 of these large rolls and almost ignored the rest of the dinner!

 
Nov 26, 2011

I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water (I didn't use cold water, yeast works better with warm water) and sugar for ten minutes, then I added the melted butter (which I used instead of shortening) and all the dry ingredients. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or so. I set it to rise in a greased bowl on my heating pad for an hour, then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll), covered them with saran wrap and set them to rise on my heating pad until they doubled. Right before baking, I lightly brushed them with a little melted butter. 400* for 12 minutes was just right for me. Decent dinner roll. NOTE: When you make this roll recipe--don't follow the instructions on letting it rise. Use warm water. Using cold water may work for others but it's never worked for me. It'll save you some wasted ingredients in the end.

 
Nov 30, 2004

What did I do wrong? The taste of these dinners rolls was pretty good, but they were dense--not light and fluffy like grandma used to make. I kneaded the dough for twenty minutes--I even timed it out. Did I use the wrong kind of yeast? What? Again, these were absolutely delicious, but something went wrong. The yeast must have been fresh. It wasn't in the cupboard for a long time; I just bought it at the store the day I made the rolls. I'm an inexperienced baker, so the outcome was probably my fault--but I don't know what I did wrong.

 
Jul 24, 2003

Oh, this is really good. Made it once with wholewheat flour and it was still very light and tasty. If you use veggie oil instead of butter - this becomes a vegan recipe.

 
Apr 11, 2003

really good and easy. even the kids helped make the rolls. I used a breadmaker for the kneading part.

 

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Nutrition

  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 20.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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