Southern Yeast Rolls (Sister Schubert Copycat)

Name: Southern Yeast Rolls (Sister Schubert Copycat)
Prep time: 3 h 10 min
Cook time: 13 min
Total time: 3 h 23 min
Yield: 64 yeast rolls
Ingredients: 1 package; 1 1/2 cup 360 mL warm water, about 110-115 degrees F; 1/2 tsp 3 g sugar; 5 cups 685g all-purpose flour, sifted with 1 cup (132g) separated; 1/2 cup 105 g granulated sugar; 2 tsp 5g kosher salt; 1/4 cup 50g shortening, melted; 4 tbsp 50g unsalted butter, melted; 2 large eggs; 3/4 cup 105 g flour, 1/4 cup separated; 4 tbsp 50 g butter, melted

User Reviews

4.6

327 reviews

Excellent

Prep Time
3 hrs 10 mins
Cook Time
10 mins
Total Time
3 hrs 23 mins
Servings
64 yeast rolls
Calories
20 kcal
Course
Bread
Cuisine
American

Southern Yeast Rolls (Sister Schubert Copycat)

Marcus Rose

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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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Ingredients

Servings

1 package 2 1/4 tsp or 8g active dry yeast
1 1/2 cup 360 mL warm water, about 110-115 degrees F
1/2 tsp 3 g sugar
5 cups 685g all-purpose flour, sifted with 1 cup (132g) separated
1/2 cup 105 g granulated sugar
2 tsp 5g kosher salt
1/4 cup 50g shortening, melted
4 tbsp 50g unsalted butter, melted
2 large eggs
3/4 cup 105 g flour, 1/4 cup separated
4 tbsp 50 g butter, melted

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Instructions

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 the melted shortening and 4 tbsp unsalted butter. Add the eggs, stirring well, then add the last 1 cup 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 1/2 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 1/2 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 1/2 inch thick. It should give little to no resistance to being rolled out. Put the 50 g/4 tbsp 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.

Equipments used:

Notes

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.