Southern Butter Rolls

Southern Butter Rolls

Maria Magee 0

"Light yeast rolls."

Ingredients {{adjustedServings}} servings 120 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  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 93

  1. 111 Ratings


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.


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.


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!