These homemade yeast rolls are just as buttery, soft, and delicious as the pans of Sister Schubert's Parker House Style yeast rolls you buy at the store. They even have that nostalgic smell as they bake. Every southerner will want this recipe!
Serve these rolls with spatchcocked turkey for Thanksgiving, Honey Chipotle Salmon as a side to a great weeknight meal, or on the side of any of these great dinner recipes!
Note: This post has been updated for a clearer recipe, better content, and updated photography!
I can't tell you how often Sister Schubert's yeast rolls were part of dinner at my mama's house. The frozen stuff that she'd put in the oven and it'd smell up the whole house with a scent that can only be described as 'the Sister Schubert smell'.
And a stick of butter would be rubbed right over the top of them fresh out the oven. Not the whole stick, but mama would just take a stick and slather it on and it'd melt all good and buttery on the rolls. Classic.
There is just something about the texture and flavor of those Sister Schubert rolls that were so addictive, I would eat half the pan. Man, she'd get so mad at me.
But that's why you bought two pans, mom. Right? Right!
Through my travels and meeting so many different food-loving Southerners, I learned that we all have those memories of busting out Sister Schubert pans. So why not have a from-scratch recipe?
At my house, I prefer to know how to make anything and everything by scratch (whether or not I decide to do it is another story) and Sister Schubert's nostalgic rolls are one of those recipes I needed to know so I could make (and eat) as many as I want. Especially for fall and this upcoming holiday season.
I don't think there is anything that goes better with hearty cold-weather dishes, like pot roast, beef bourguignon, a roasted chicken, or is more welcomed on the Thanksgiving and Christmas table, than a good pan of rolls.
What are parker house yeast rolls?
The legend goes that in the Parker House Hotel the chef got frustrated with a customer (isn't this how these stories always start? Angry chef ends up making a masterpiece after a fight with a customer?) and threw a pan of unfinished rolls in the oven. Out came these folded over rolls that are soft and fluffy, with a crisp and buttery exterior.
So, while not Southern in origin, parker house style yeast rolls are certainly a Southern holiday and dinner table staple. Theses are different from classic parker house rolls because Sister Schubert folds them over and bakes them close together in a pie tin, so that fold ends up being hidden in the rolls, making them look deceptively not folded.
How to Make these Sister Schubert Copycat yeast rolls
I'm so happy to say that my recipe not only is no-knead (Hallelujah!) but brings that soft, buttery texture and that flavor these yeast rolls are known for.
And this recipe makes a lot. I'm talking at least 3 pans of rolls. And if you are a Sister Schubert's roll fan, you know that one pan of those rolls is never enough.
The ingredients are surprisingly simple:
- Active Dry Yeast
- Vegetable Shortening
Melt the butter and shortening, bloom the yeast (aka get the yeast foamy), and mix it into the flour, salt, and sugar. This dough is extremely hydrated, I'm talking really, really sticky, but that's all good, you know why? Because we are not kneading it! This homemade yeast rolls recipe is easy peasy. Let it rise in the bowl until doubled in size.
Next, flour your work surface and plop that sticky dough onto it. You can see the gluten strands in the dough!
Then cover the dough in flour and rub your rolling pin with flour. Doing this will make sure your dough doesn't stick to anything. It should feel super soft and will roll out to ½ inch thickness without any resistance.
Now that you've rolled it out, cut out the rolls with a biscuit cutter, then gently stretch them into an oval shape.
Dip one side of the oval into melted butter, then fold the roll so that the butter side is on the outside, then place the dough folded-edge towards the pan sides as shown.
Put them in a circle pattern, from the outside circle inward, then let rise again in the pan.
Bake until lightly golden brown. You'll know your rolls are done when you tap the tops and it sounds hollow.
Rub them down with melted butter while still hot. I love melting some salted butter with a stem of fresh rosemary and brushing it on the rolls. So good! I use that same method for the butter I use in roasted garlic mashed potatoes. It's just a hint of fresh herbaceous flavor, give it a try and you'll fall in love.
Can I make these yeast rolls ahead of time?
Yes! These rolls not only can be made ahead of time but can be baked and frozen for later use, Meaning make them now and then throw them into the oven the day you need them. Perfect for the holidays!
How to freeze and reheat copycat Sister Schubert yeast rolls
Tip: Use disposable aluminum pie tins to easily freeze the rolls!
After baking the rolls, let them cool completely and then put each pan into their own freezer safe, gallon-size zip-top bags and freeze. Do not stack the pans of rolls until they are fully frozen.
To reheat the yeast rolls, thaw them completely on your countertop then bake at 350 degrees F (180 degrees C) for 10 minutes.
Get ready to gain 10 pounds, these yeast rolls are irresistible.
Looking for more bread and rolls? Check out:
Cheddar Bay Biscuits (Red Lobster Copycat)
Easy Sea Salt and Cracked Pepper Focaccia Bread
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Southern Yeast Rolls (Sister Schubert Copycat)
These yeast rolls are just as buttery, soft, and delicious as the pans of rolls you buy at the store. Even has the nostalgic smell as they bake. Every southerner will want this recipe!
- 1 package (2 ¼ teaspoon or 7 g) active dry yeast
- 1 ½ cup (360 mL) warm water, about 110-115 degrees F
- ½ teaspoon (3 g) sugar
- 5 cups (700 g) all-purpose flour, sifted and 1 cup separated
- ½ cup (95 g) sugar
- 2 teaspoon (10 g) kosher salt
- ¼ cup (50 g) shortening, melted
- 4 tablespoon (50 g) unsalted butter, melted
- 2 large eggs
- ¾ cup (105 g) flour, ¼ cup separated
- 4 tablespoon (50 g) butter, melted
- In a small bowl, gently stir together yeast, warm water, and ½ teaspoon (3 g) sugar. Let proof for 10 minutes.
- In a large bowl, whisk 4 cups (560 g) of flour, ½ cup (95 g) sugar, and 2 teaspoon (10 g) salt together. With a rubber spatula, stir in yeast and water, then add the melted shortening and 4 tablespoon (50 g) unsalted butter. Add the eggs, stirring well, then add the last 1 cup (140 g) of flour and stir it in well until no loose flour remains. The dough will be sticky very sticky.
- Brush a little melted butter over the dough, cover loosely with plastic wrap, and let the dough rise in a warm environment until it has doubled in size, about 1 ½ hours. A warm turned-off oven is a great place to put the dough to rise.
- Spray three 9-inch (or four 8-in) disposable aluminum pie pan (you can use glass, ceramic, etc pie pans just fine) with nonstick baking spray or grease them with extra shortening; set aside.
- After the dough has risen, cover your counter or work surface with ½ cup flour. Turn the dough out onto your work surface using a rubber spatula, then shake the remaining flour over the dough and rub a little on your rolling pin. Roll the dough out to be ½ inch thick. It should give little to no resistance to being rolled out. Put the 50 g/4 tablespoon of melted butter into a small shallow dish.
- Using a 2-inch biscuit cutter, cut dough circles out. Pull each round into an oval, then dip one side of the oval into the dish of melted butter then fold the oval in half, the buttered side facing out and floured side folded in.
- Place each buttered parker house style roll in the greased pan, starting from the edges of the pan, inward. The fold of the outer ring of rolls will be against the sides of the prepared pans, about 8-10 rolls. Then repeat with the inner circle until the pan is filled. Fill all your pie pans in that pattern, then cover the pans loosely with plastic wrap and let rise for a second time, in a warm place for another hour or until rolls have doubled in size, about 45 minutes to an hour.
- Preheat oven to 400 degrees F (200 degrees C), bake the yeast rolls uncovered for 13-15 minutes or until lightly browned. Brush any remaining butter on the rolls while hot. Serve hot.
NOTE: If you are baking rolls for your freezer, let the pans cool completely on wire racks, then place each pan into a large zip-top bag (this is why I suggest disposable aluminum pans) and freeze. Don't stack pans until completely frozen. To reheat, thaw rolls completely and bake at 350 degrees F (180 degrees C) for 10 minutes.
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Nutrition Information:Yield: 52 Serving Size: 1
Amount Per Serving: Calories: 20Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 32mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
These are amazing. Our daughter made them for Christmas a few years ago and I’ve been making them for special occasions since then. Thank you for sharing your recipe
Eden Westbrook says
Thank you so much for your review. It brings me so much joy when readers bring my recipes into their family traditions! xo, Eden.
These are the only rolls I will ever need to make. Ever. They are simple and delicious, and I love that they can be made ahead and frozen. Once they come out of the oven they don't last long in my kitchen! We can't get enough!!
I made these for Christmas. I am a novice bread baker and they came out beautifully. They also froze well according to the instructions. Everyone enjoyed them. They definitely are better than store bought. I recommend trying these. Yummy!
This Rolls are amazingly delicious!!! Better than sister Shubert rolls!!! Thank you so much for sharing the recipe. I've made these so many times already for every big holiday and everyone gobbles them up. One change that I made, not intentionally, is that I use canola oil instead of the shortening because I never have shortening in the house. Canola oil or any veggie oil works just as well and still turn out delicious. Thanks again.
Oh good. I’ve never bought shortening, but have coconut oil here, I hope that works! 🤞🏽
Kristen Dougherty says
These are absolutely amazing! My son loves Sister Schubert's rolls, actually the first time he had them he said "the are the best rolls in the world" he was about 5 at the time. Now when I make these he says they're better than the store bought ones! I doubled the recipe for Thanksgiving & sadly there were none left for leftovers. Definitely in my rotation for dinner rolls. I'm making a roast tonight & these will be made 🙂 Thank you!
Mason C says
These are the absolute best biscuits I’ve ever made/had. Even better than Sister Schuberts (sorry Grandma). 110 out of 5! Would recommend.
Paula Montenegro says
This is a fantastic recipe and it's a hit every time I make it! They are addictive, you're completely right. And easy to make and they freeze wonderfully. Thanks for sharing!
Marisa F. Stewart says
There is nothing like homemade rolls. My heavens, they are so good and the aroma is heavenly. I saw your rolls and I knew I'd have to try out the recipe. It was delicious!! This is one roll recipe I'll be making often.
These are the best rolls! They're so perfectly soft and fluffy -- just like a good roll should be. Thanks so much for sharing such a great recipe.
I've never seen those rolls in stores where I live, but these homemade ones have to be so much better. These are going to be perfect with the stew that I'm making tomorrow!
Adriana Gutierrez says
They are in the freezer section.
I'm such a sucker for copycat recipes... and this one is amazing! They're so light and fluffy, and I was able to make a double batch to freeze with your note... so great. Thank you for the recipe!
Chef Dennis says
These homemade yeast rolls looks really scrumptious that I am starting to crave! I must try making this one to satisfy my taste buds.
I need these in my life. There's nothing better than a hot roll and a metric ton of butter. MmmMMM.
I made these for a gathering we had this weekend and they were gone before I could even steal one! (Luckily, I had a couple more stashed in the kitchen!) Delish!
Heidy L. McCallum says
Oh my gosh, these look just like my grandmother's rolls! I haven't had hers in years. I am hoping they taste close to the same and so excited to try them!!!
Oh gosh they look so light and fluffy!! I want to reach in and grab one! Nothing beats homemade bread ^_^
Pam Greer says
Three pans of rolls sounds just about right for the two of us 🙂 Seriously, we could eat a pan apiece they are that good!
Jocelyn (Grandbaby Cakes) says
I'm seriously in love with the light and fluffiness of these rolls. I could eat them all day.
Thank you so much for posting this recipe. For anyone looking and wondering what kind of results to expect, these turned out better than sister schubert dinner rolls. Thanks again, the recipe is a keeper.