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!
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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. 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, right? Right!
At my house, we don’t do a lot of store-bought frozen food. In fact, 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, or is more welcomed on the Thanksgiving and Christmas table, than a good pan of rolls.
These rolls are possibly my all time favorite, not only because they bring a sense of nostalgia, but because each batch is so simple to put together! As I was researching and recipe testing, I found that most recipes were either A) a lot of work, or b) didn’t have much flavor or completely missed the texture.
So I’m so happy to say that my recipe not only is no-knead (Hallelujah!) but brings that soft, buttery texture and that flavor those good ole yeast rolls are known for.
And this recipe makes a lot. I’m talking 3-4 pans of rolls. And if you are a Sister Schubert’s roll fan, you know that one pan of those rolls are never enough.
The best part is that you can make this ahead of Thanksgiving, Christmas, whatever you’re making them for. Meaning make them now and then throw them into the oven the day you need them. Don’t worry, I have instructions on how to reheat them.
Get ready to gain 10 pounds, these yeast rolls are irresistible.
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- 1 package active dry yeast
- 1 1/2 cup warm water, about 110-115 degrees F
- 1/2 tsp sugar
- 5 cups all-purpose flour, sifted
- 1/2 cup sugar
- 2 tsp salt
- 1/4 cup shortening, melted
- 4 tbsp unsalted butter, melted
- 2 large eggs
- 3/4 cup flour
- 4 tbsp butter, melted
- In a small bowl, gently stir together yeast, warm water, and 1/2 tsp sugar. Let proof for 10 minutes.
- In a large bowl, whisk 4 cups of flour, 1/2 cup sugar, and 2 tsp salt together. With a rubber spatula, stir in yeast and water, then add melted shortening and 4 tbsp unsalted butter. Add eggs, stir well, add 1 cup flour and incorporate well. The dough will be sticky.
- Brush a little melted butter over the dough, cover loosely with plastic wrap, and let rise in a warm environment free from drafts until it has doubled in size, about 1 1/2 to 2 hours.
- Spray three 9-inch (or four 8-in) disposable with nonstick baking spray; set aside.
- Cover your counter or work surface with 1/2 cup flour; turn dough out onto work surface using a rubber spatula, then spread the remaining flour over the dough. Roll dough out to be 1/2 inch thick.
- Using a 2-inch biscuit cutter, cut dough out. Pull each round into an oval. Dip one side of the oval into 4 tbsp melted butter then fold the oval in half, the buttered side facing out and floured side folded in.
- Place each 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 pan is filled. Fill all pans in that pattern, then cover the pans loosely and let rise for a second time, in a warm place for another hour or until rolls have doubled in size.
- Preheat oven to 400 degrees F, bake 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 for 10 minutes.
Amount Per Serving:Calories: 180