My recipe for easy yeast rolls, also known as southern spoon rolls, is super simple. With a mixture of just 6 ingredients (flour, egg, yeast, butter, and sugar) you’ll have the best dinner rolls around!
Dinner rolls with yeast are truly easy to make. Moreover, they can go alongside anything from an elegant steak dinner to white chili. I love these rolls because they’re so convenient to cook and don’t take any time in the oven.
Unlike traditional yeast rolls that require a lot of hands-on attention, these spoon rolls are quick and fun to make. Just about all you need are a spoon and a muffin pan.
Spoon Rolls FAQ
1. Can rolls be low fat? 2. What kind of flour? 3. Rolls too dense? 4. Can they rise overnight? 5. Can you freeze rolls?
I know bread can seem like a challenge, but with this simple recipe on hand, you’ll easily whip up a batch of better-than-storebought dinner rolls.
Can you make rolls without the fat?
Not so much. For yeast rolls, the dough needs to be super rich. That means that the dough needs to be high in fat content to make the rolls moist and flaky. The egg and lard do an incredible job of achieving this without making the dough too dense.
Can you use all-purpose flour instead of bread flour to make yeast rolls?
Yes! Usually when making bread, I would recommend bread flour because of its high gluten content. However, in this recipe, you want the bread to be more flaky than chewy. In this case, all-purpose flour is the very best for the recipe!
Why aren’t my rolls light and fluffy?
If your yeast rolls are not as light and fluffy as you would like, you may have added too much flour or maybe let them overproof. When measuring flour, make sure to carefully even out the scoop to get exact measurements.
Can I let my yeast rolls rise overnight?
Yes. If you don’t have time to make the rolls the day of, you could always make the dough and refrigerate it overnight. That will make your meal prep the next day just that much easier. Before scooping the dough into the tins, let it sit on the counter for a while, or until it’s nearly at room temperature.
Can you freeze homemade rolls?
Absolutely! If you find yourself with leftovers (very unlikely) or just want to make a batch ahead of time, you can always bake the rolls, wrap them in cling wrap, and toss them into the freezer.
Southern spoon rolls vs yeast rolls?
Yeast rolls traditionally are rolled into balls and placed in a casserole dish, while southern spoon rolls are made in muffin tins and you use a spoon to shape them.
To make sure your yeast is alive, pre-proof it in warm water. If the yeast is alive, it will activate and rise; this will let you know for sure that your bread will proof.
Don’t let the salt and dry yeast initially mix together because the salt will dehydrate the yeast, killing it and any chance of your bread rising. If you pre-proof the yeast, however, the likelihood of this happening is non-existent because the yeast has already bloomed.
Click here for more easy, delicious bread recipes.
Easy Yeast Rolls
These southern spoon rolls are super simple. With just 6 ingredients, you’ll have the best dinner rolls around!
Print Recipe Pin Recipe
Course Bread
Cuisine American
Ingredients
1cuphot water
2tbsplard
3tbspsugar
1egg, beaten
1package active dry yeast
1tspsalt
2¼cupsall-purpose flour
Instructions
In a large bowl, dissolve lard and sugar in hot water. When the water mixture cools to lukewarm, add flour, egg, salt, and yeast. (Pour salt and yeast on opposite sides of the bowl.) Mix ingredients and cover with cling wrap or kitchen towel. Allow to double in size (about an hour).
Grease muffin pan and add the bread mixture, with a spoon, until nearly to the top. Allow to rise again for about 20 minutes and preheat the oven to 425°F. Bake for about 10 minutes or until golden brown.
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Too much flour makes dough too stiff to rise properly, creating a dry texture. A range of flour is always given in yeast bread recipes because flours vary in moisture content, reacting in different ways depending on the time of year, weather conditions, etc. Be careful measuring flour.
Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.
Sugar: When yeast is mixed with sugar it consumes the sugar and produces carbon dioxide gas, which causes the bread dough to rise and become light and airy. Instant Yeast: Instant dry yeast can be added directly to the flour mixture without needing to be activated first.
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
Bread made with water will not be as soft or fluffy as bread made with milk, the crumb won't be as fine, and it will go stale faster as well. Basically, the texture will be a bit more like my French bread than my hamburger buns. Another option is to use reconstituted powdered milk when you're baking.
Brush the rolls gently with the beaten egg. Bake the rolls for 20 minutes, or until golden brown. Brush with melted butter and sprinkle with salt. Serve warm.
“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape.
If you leave a dough for long enough it makes its own gluten structure. This technique incorporates periods of rest for the dough so that it can get on with making gluten and then we intervene with three rounds of stretch & fold to strengthen the gluten bonds.
These unbaked dinner rolls can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking.
Use a thermometer (I like the Thermapen) to assess the doneness of pan breads, freeform loaves, and soft rolls. A temperature of 190°F at the center will yield bread that's fully baked (soft and moist) but not over-baked (tough and dry).
It's vital to stop mixing at the first signs of over-kneading, as a fully over-kneaded dough cannot be fixed. Over-kneaded dough will also tear more quickly, as the gluten strands in the dough have become so tight they easily break under pressure.
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.
Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold. Yeast is too cold If the other ingredients are too cold, it could cause some of the yeast to die.
The bread dough did not rise enough. Whole wheat, cake, self-rising and non-wheat flours such as rye, oat, barley, rice and soy all have too little gluten. Also, self-rising and cake flours are lower in gluten and therefore will not produce the best yeast bread.
That's because sugar absorbs the liquid in the dough, leaving very little for the yeast to feed on. Subsequently, the yeast dries out, becomes ineffective and the overall product comes out flat.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
