Annie Mae Jones' Yeast Rolls
Submitted by ufobeck
Classic Southern yeast rolls with a tender, buttery crumb that pull apart into pillowy softness, perfect for soaking up gravy or slathering with honey butter at Sunday dinner.
YIELD
1 batchPREP
25 minCOOK
35 minREADY
1 hrsThese rolls are the kind that make guests reach for seconds before they’ve finished their first.
A simple dough enriched with eggs and butter rises into light, airy rounds that bake up golden with a soft, almost cake-like interior.
The secret is patience: two rises give these rolls that signature fluffy texture that’s impossible with quick breads.
Serve them warm from the oven and watch them disappear faster than you can say “pass the butter."
Chef Tips
- Temperature matters: Liquid at 120°F activates yeast without killing it; too hot and you’ll have dense bricks
- Knead fully: That 10-minute knead develops gluten for structure; dough should feel smooth and spring back when poked
- Warm rise spot: Top of the fridge, inside an oven with just the light on, or near (not on) a warm stove works great
- Don’t skip the second rise: Shaping deflates the dough; that second rise restores airiness for tender rolls
Variations
- Brush tops with melted garlic butter right out of the oven for garlic rolls
- Add fresh herbs (rosemary, thyme) to the dough for savory dinner rolls
- Shape into a round pan for pull-apart dinner rolls that bake stuck together
Ingredients
Directions
In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and salt.
Combine milk, water, and butter in a saucepan. Place over low heat and stir until butter is melted.
Mixture should be just warm, about 120 degrees F. on thermometer.
Gradually add milk mixture to dry ingredients and eat for 2 often.
Add eggs and beat well.
With a wooden spoon stir in sufficient additional flour, turn out on a lightly floured board and knead about 10 minutes, or unil satiny and smooth.
Form into a ball and place in a warm bowl that has been generously greased with soft butter at room temperature.
Turn to coat all sides with butter. Cover and let rise in a warm place until double in bulk, about 1 hour.
Punch down and shape into small balls. Place about ½ inch apart on greased baking sheets and again let stand free from drafts in a warm place until double in bulk.
Bake in preheated 350℉ (180℃). oven for 25 to 30 minutes, or until lightly browned.
Serve warm.
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