Recipe for Easy Yeast Rolls, aka Southern Spoon Rolls

My recipe for easy yeast rolls, also known as southern spoon rolls, is super simple. With a mixture of just 6 ingredients (flour, egg, yeast, butter, and sugar) you’ll have the best dinner rolls around!

yeast rolls in the pan straight from the oven with a knife slathering butter over the top
Homemade rolls are by far one of the best things at the table. Keep ’em coming!

Dinner rolls with yeast are truly easy to make. Moreover, they can go alongside anything from an elegant steak dinner to white chili. I love these rolls because they’re so convenient to cook and don’t take any time in the oven. 

Unlike traditional yeast rolls that require a lot of hands-on attention, these spoon rolls are quick and fun to make. Just about all you need are a spoon and a muffin pan. 

Yeast Rolls in the Muffin pan with smaller muffins behind it
Yeast rolls are also known as southern spoon rolls – easy to make and outrageously delicious.

I know bread can seem like a challenge, but with this simple recipe on hand, you’ll easily whip up a batch of better-than-storebought dinner rolls.

Can you make rolls without the fat? 

Not so much. For yeast rolls, the dough needs to be super rich. That means that the dough needs to be high in fat content to make the rolls moist and flaky.  The egg and lard do an incredible job of achieving this without making the dough too dense. 

Can you use all-purpose flour instead of bread flour to make yeast rolls?

Yes! Usually when making bread, I would recommend bread flour because of its high gluten content. However, in this recipe, you want the bread to be more flaky than chewy. In this case, all-purpose flour is the very best for the recipe!

Why aren’t my rolls light and fluffy?

If your yeast rolls are not as light and fluffy as you would like, you may have added too much flour or maybe let them overproof. When measuring flour, make sure to carefully even out the scoop to get exact measurements. 

horizontal photo of yeast rolls in a muffin pan and some on the black marble table.
All you need to make these yeast rolls for dinner is flour, yeast, salt, egg and a little fat.

Can I let my yeast rolls rise overnight?

Yes. If you don’t have time to make the rolls the day of, you could always make the dough and refrigerate it overnight. That will make your meal prep the next day just that much easier. Before scooping the dough into the tins, let it sit on the counter for a while, or until it’s nearly at room temperature. 

Can you freeze homemade rolls?

Absolutely! If you find yourself with leftovers (very unlikely) or just want to make a batch ahead of time, you can always bake the rolls, wrap them in cling wrap, and toss them into the freezer. 

Southern spoon rolls vs yeast rolls?

Yeast rolls traditionally are rolled into balls and placed in a casserole dish, while southern spoon rolls are made in muffin tins and you use a spoon to shape them. 

Tips for Baking with Yeast 

  1. To make sure your yeast is alive, pre-proof it in warm water. If the yeast is alive, it will activate and rise; this will let you know for sure that your bread will proof. 
  2. Don’t let the salt and dry yeast initially mix together because the salt will dehydrate the yeast, killing it and any chance of your bread rising. If you pre-proof the yeast, however, the likelihood of this happening is non-existent because the yeast has already bloomed.
Close shot of yeast rolls in muffin pan
Freshly baked rolls are perfect for the holidays.

Click here for more easy, delicious bread recipes.

horizontal photo of yeast rolls in a muffin pan and some on the black marble table.

Easy Yeast Rolls

These southern spoon rolls are super simple. With just 6 ingredients, you’ll have the best dinner rolls around!
Course Bread
Cuisine American


  • 1 cup hot water
  • 2 tbsp lard
  • 3 tbsp sugar
  • 1 egg, beaten
  • 1 package active dry yeast
  • 1 tsp salt
  • cups all-purpose flour


  • In a large bowl, dissolve lard and sugar in hot water. When the water mixture cools to lukewarm, add flour, egg, salt, and yeast. (Pour salt and yeast on opposite sides of the bowl.) Mix ingredients and cover with cling wrap or kitchen towel. Allow to double in size (about an hour).
  • Grease muffin pan and add the bread mixture, with a spoon, until nearly to the top. Allow to rise again for about 20 minutes and preheat the oven to 425°F. Bake for about 10 minutes or until golden brown.
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  1. Christine Popovich says:

    Can I substitute Crisco for lard in this yeast roll recipe?

    1. Absolutely. That is a great substitute. I do that all the time.

  2. Tammy Marlman says:

    These had a really good flavor, but the directions on the yeast and salt was confusing to me can you show me a video, I want to try again, my yeast said it was good until November,2022, but I don’t feel like it was

    1. Certainly! I will try to make a video asap! Great idea.

  3. Debbie Land says:

    I also made it with Cup4Cup flour for a gluten free roll. It turned out delicious!

    1. I am so glad you were able to make it gluten free and it worked! That’s awesome. Thanks for trying the recipe.

    2. Great to know!!! Gotta try it!!

  4. Can you use einkorn all purpose flour in this recipe?

    1. I am not sure. I’ve never tried that. It’s worth a try!

  5. I got everything in the bowl with my dough blade and in the instructions there’s nothing about how long to knead it. Hope you can let me know as soon as possible.

    1. No need to knead this dough at all. Just sooon it into the muffin pan and let it rise in the pan and then bake.

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