Once you try making these Easy 60-minutes Yeast Rolls, you will never again be intimidated by the process of making yeast bread.
Sporting traditions, conservation, and history abound on the plantations of South Carolina. I will never forget the feeling I had as we drove through the iron gates. The scent of sweet-smelling pinelands was everywhere, woodpeckers were noisily calling and hammering on trees while bluebirds flew overhead. High up in the dreamy towering pines a cool wind murmured and a feeling of contentment came over me.
Now we were on over six thousand acres of forest land located between the Wright River and the New River just minutes north of historic downtown Savannah.
This is quail country and the perfect setting for a Thanksgiving gathering. In the distance were views of the white clapboard main house just ahead, and across the river Daufuskie Island and Palmetto Bluff.
It is interesting to note that the Blake family of Bonny Hall Plantation owned the property in 1757 and farmed the land. The first recorded European residents were the Whitehead family in the 1820s.
Easy 60-Minutes Yeast Rolls for All
These lovely rolls would be perfect to serves any time of the year. This table was set by my friend Sebrell Smith of Savannah for a story we worked on together at Red Bluff Plantation. I think it is the perfect setting for a Thanksgiving gathering – casual, yet very elegant. The story appears in my book, Southern Traditions, Volume III in the Shrimp Collards and Grits series.
Sebrell’s beautiful setting features a wood-burning fireplace with a table of appetizers for our afternoon gathering.
These rolls are so simple and magnificent. I always make a double batch and put a tray in the freezer. Then, I just pop the frozen rolls into the oven at 325 degrees and heat until warm.
Minette Rushing, friend, and baker extraordinaire has made this recipe for her Thanksgiving dinner for many, many years. You will find yourself doing the same thing, Don’t be afraid to try it – it’s foolproof!
For the yeast rolls you will need to gather the ingredients before you start – everything should be set and ready to go. Mise en place as the French call it.
INGREDIENTS for Easy 60-Minute Yeast Rolls
1 cup warm, not hot water
1/4 cup sugar
1/3 cup oil
2 tablespoons active dry yeast
1 teaspoon salt
1 large egg, beaten
3 1/2 cups all-purpose flour
Preheat oven to 375 degrees.
In the bowl of a stand mixer, add warm water, 110 – 115 degrees, sugar, oil, and yeast. Stir lightly. Let stand for 15 minutes. Should be bubbly.
Stir in salt and beaten egg to yeast mixture.
Add 2 1/2 – 3 cups of flour and use the dough hook to knead at medium speed for 5-7 minutes. The dough will be sticky. Add additional flour, 1 tablespoon at a time if needed to make the dough manageable.
Let dough sit in the mixer bowl for 10 minutes.
Grease or spray a cookie sheet with Pam.
Grease your hands with Cisco or butter.
Remove dough from bowl and knead gently a couple of times.
Pinch dough in equal size balls.
Form dough into a ball and place in the pan making sure they don’t touch.
Let rise for 20 minutes.
Bake about 10 minutes or until golden brown. Baste with butter. I use Plugra butter because it is rich and delicious!
Check the date on your yeast to be sure it is fresh. Use Active Dry Yeast only.
Be cautious and do not add too much flour. Add too much flour will make the rolls dense. The dough will be sticky so keep your hands greased.
Wow – these are so worth the effort especially knowing you can freeze them and make them in advance. Your friends and family will love you for it!!!