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.
Tips for Baking with Yeast
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.
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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.
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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.
Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.
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.
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.
The shortening makes it easier to roll out, while the butter adds both flavor and flakiness. But shortening doesn't behave like butter in recipes. It has a different melting point and it changes the texture of things like tea bread and cookies. It also doesn't have the delicious creamy flavor of real butter.
If the dough isn't mixed or kneaded to full development (e.g., full windowpane), adding in sets of stretch and folds during bulk fermentation will help continue its progress toward a firmer, more cohesive dough that's able to trap gas and hold its shape all the way to bake time.
Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively. Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower.
If, for example, the recipe calls for a cup of water, use half water and half milk, or all milk instead. If the recipe doesn't call for any liquid at all, just leave out the dry milk and increase the amount of flour a bit. Incorporate it into the dough little by little, so as not to make the dough too stiff.
Do you brush the bread with butter before or after baking? It's best to brush on melted butter after your bread is baked in the oven, but while it is still warm and cooling on a wire rack.
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.
Putting too much yeast in bread dough will make it double in size very quickly during the bulk ferment and even more quickly during the proofing of your loaves. As long as you don't let the dough more than double in size at either stage, you should get a reasonable loaf of bread.
Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.
Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier.
The longer dough rises, the more active the yeast becomes.If it goes too far, the gluten relaxes too much, and the bread will collapse or go flat while it bakes. By restricting it, you produce better bread with a more reliable crumb. Poke your finger into the dough to check if it has sufficiently risen.
Over-kneading the dough can lead to a tight gluten structure and result in a dense texture. Using too much flour or not enough yeast can also affect the rise of the bread. Additionally, insufficient proofing time or improper shaping can contribute to a heavy loaf.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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