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Mamaw’s Yeast Rolls recipe

Mamaw’s yeast rolls are light and airy,they’re the perfect bread accompaniment with a variety of meals…orsimply eat ’em with butter and jam!

Recipe: Mamaw’s Yeast Rolls

1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons
1 cup whole milk, scalded and cooled
3 large eggs
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, melted

  • Dissolve the yeast in 2 tablespoons warmwater. Meanwhile, whisk together milk and eggs; in a mixer creamthe 1 stick room temperature butter, sugar and salt. Slowly addthe milk mixture and whisk to combine. When yeast is bubbly,add to other ingredients. Add flour and combine thoroughly. Turnout and knead by hand for several minutes. Place dough in butteredbowl, cover and allow to rise until double in bulk, about 1 hour.
  • Pinch out silver dollar sized rounds ofdough and place them in a 10-inch cake pan lined with parchmentpaper. Brush with the melted butter; repeat until the dough isgone. Cover and allow the rolls to double again (they shouldbe touching at this point).
  • Bake at 400°F (205°C) in the upperthird of the oven until golden, 8 to 10 minutes. Remove and allowto cool 5 minutes before serving. Serve with jam and butter.

    Makes 36 to 48 rolls.

    Recipe and photograph provided courtesyof The Sugar Association, Inc.

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  • Comments

    1 Comment


    These rolls are a classic yeast roll just like Mamaw used to make. Her’s were giant but yours don’t have to be. They’re so easy to make and can be made ahead of time and frozen for later. My Grandma was mamaw too! How would you convert this recipe for high altitude? I m in Denver would love to try these rolls! Thanks

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