CAROLINA ALUMNI REVIEW 41
Mama’s Yeast Rolls
2 packages rapid-rise yeast
plus 1 teaspoon sugar
4 cup warm water
2 cup sugar
2 stick butter or margarine
1 teaspoon salt
1 cup milk (I use 1 percent)
5 - 6 cups bread flour
▶ Dissolve yeast and 1 teaspoon sugar in
warm water ( 100 to 110 degrees) and set
aside. Let stand until sponge forms on top.
▶ Combine the sugar, salt and butter in
large mixing bowl.
▶ Scald milk in microwave for 1 minute,
then pour into sugar mixture.
▶ Stir with spatula until butter is dissolved.
▶ On a low setting, beat in eggs one at a
▶ Fold in yeast and mix well.
▶ Sift up to 6 cups of flour. One cup at a
time, combine 4 cups sifted flour with the
liquid mixture, beating between each cup
▶ Remove the bowl and sift in an additional
1 cup of flour and stir until smooth. Sift a
small amount of flour to coat top.
(Here is where it gets tricky.)
▶ Fold the dough onto a floured pastry mat
or counter. (Dough should NOT be stiff. A
stiff dough means stiff, dense rolls!) Knead,
adding enough sifted flour to keep the
dough from sticking to the mat.
▶ Knead dough for a minute or two. (
Over-kneaded dough also will produce tough
▶ Place dough into a greased mixing bowl
and cover with a soft cloth. Let rise until
double. You’ll know the dough is ready when
you poke a finger in it, and the hole stays
▶ Place dough onto the floured mat and roll
to no less than ¾-inch thick.
▶ Cut into round circles with a biscuit cutter
or long strips with a pizza cutter.
▶ If you cut into circles, fold over and place
a small pat of butter into the fold. Pinch to
hold and place on cooking sheet. Repeat!
▶ If you use pizza cutter, slice into 1-inch
wide strips, 6 inches long, and tie in a knot.
▶ Bake in a preheated oven at 375 F for 10
minutes or until rolls are golden on top.
▶ Top with butter and serve. You will be