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Southern Yeast Rolls (Sister Schubert Copycat)
4.6 from 185 votes

Southern Yeast Rolls (Sister Schubert Copycat)

Southern Yeast Rolls imitate the soft, buttery texture of Sister Schubert's classic rolls. The dough combines active dry yeast, warm water, sugar, and flour with melted shortening, butter, eggs, and salt, resulting in a sticky yet pliable dough that rises until doubled. These rolls bake into fluffy, golden bread perfect for accompanying meals or for freezing and reheating later.

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

Ingredients

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

Instructions

    Cup of Yum
  1. In a small bowl, gently stir together yeast, warm water, and 1/2 tsp sugar. Let proof for 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

  • Cool baked rolls completely on wire racks before freezing in their pans inside sealable bags to preserve freshness.
  • Do not stack pans before rolls are fully frozen to avoid sticking.
  • To reheat frozen rolls, thaw them overnight in the refrigerator and warm in a 350°F oven for 10 minutes.

Nutrition Information

Serving 1g Calories 20kcal (1%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 10mg (3%) Sodium 32mg (1%)

Nutrition Facts

Serving: 64 yeast rolls

Amount Per Serving

Calories 20

% Daily Value*

Serving 1g
Calories 20kcal 1%
Carbohydrates 2g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 32mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.