These rolls will melt in your mouth. I have made them for years and they are wonderful. My family looks forward to these rolls during the holidays.
1 cup instant grits uncooked
1/3 cup sugar
1 tablespoon salt
3 cups hot water
1/3 cup vegetable oil (I use canola oil)
6 to 6 1/2 cups all-purpose flour
2 pkgs dry yeast
Combine instant grits, sugar, and salt in large bowl. Add water, oil and 2 cups of the flour. Beat 2 minutes on low speed with mixer. Add 1 cup additional flour and yeast. Beat 1 minute on low speed. Stir in additional flour to make soft dough. Turn out on floured board and knead until smooth and elastic. Add additional flour if needed.
Spray two round cake pans and divide dough in half. Shape each half into 18 balls and place in pans. Cover and let rise 1 to 2 hours until doubled in size. Bake in preheated 400 degree oven 20 to 25 minutes until golden brown. Brush with butter. Makes about 36 rolls. Serve warm.
Note: I have also made the dough balls larger and placed in a 9 x 13 inch greased cake pan. They will be more like sandwich rolls if made this way. See photos below of rolls before they are cooked.
Rolls before rising.
Rolls after rising for 2 hours.
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Filed under: Breads, Yeast Rolls
Rolls before rising.
Rolls after rising for 2 hours.
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Oh my gosh, Judy…I’ve got to tell you, when I saw that first picture of those golden-brown buttery rolls right out of the oven, my mouth literally started to water! That’s it—-I’m comin’ to your house for Thanksgiving!!
Okay, just kidding…but I’m going to make those rolls really soon. I’ve never heard of rolls made with grits before—-amazing!
I can smell them baking right now.
Hey Judy,
Will these rolls freeze well? All of my kids are going to our oldest daughter’s home this year for Thanksgivning and we are going to be here with the in laws. It would be nice to have a pan for Thanksgiving Dinner and a pan to freeze.
Now I’ve heard everything…grits in rolls!!!
Balisha
I have been looking for this recipe for over 18 years these are the best rolls you will ever eat. Thank you so much. Anyone have any ideas how to make ahead and freeze?
Oh yum!! These are making my mouth water right now!!!
Hi Judy, I’m going to try these. I love grits so the rolls have to be good. Have you ever cooked anything you had to throw out? I did this past week-end. I found a recipe in the Farmers almanec cook book. It’s called comforting gingerbread.. I went exactly by the recipe and it was horrible. I couldn’t see one comforting thing about it! I’m making your raw apple cake fot Thanksgiving too. The jam cake is for christmas!
I can’t wait till tomorrow!!!!!!!!!!!!!!!!!!!!!!!!
Love you!!
Leigh
They look great, Judy. And I’ll bet they tasted even better!
Hey, Judy!
YUMMMMY!
I will be making those, I reckon!
Thanks for the really good recipe!
Love,
Ruby
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[...] last hour of cooking. Cook on low for about 7 hours or high for 4). You might like this with my Pan Yeast Rolls and Creamy Mashed Potatoes. Click the link The Southern Lady Cooks to return to Facebook or to [...]
I have just read your blog for the first time. I love it. I am looking forward to making a lot of the recipes.
BTW, I was born in Baltimore, MD, does this make me a Southern Woman?
YES! Nothin’ says lovin’ like homemade rolls from the oven. =) Wish I could have a couple of warm ones this morning…MMMM!
If I was to make ahead at what point in the process would I freeze these rolls,
Lori, I have never frozen them except after they were cooked.
I am sure that is because they don’t last too long in your house because they are devoured before they can be stored. Great recipe thanks!
You are so right about them not lasting long enough to have any left over. lol.
where do I buy instant grits?
Penny, You can get them at any grocery store here. They might say quick-cooking instead of instant but it’s the same thing. Kroger and Walmart has them here.
thank you. penny
Love this recipe for Pan Yeast Rolls. A great compliment to the Thanksgiving dinner table. Eager to try these!
Wow! These yeast rolls look amazing! And my husband loves grits! Will try these for Thanksgiving!
Gorgeous and Katherine’s been wanting these.
Just found out from my MIL who used to make yeast rolls, but no longer does due to health reasons, that if you want to make ahead and freeze, you freeze them before the 2nd rise, so it’s after you make the balls, she puts them in the pan, covers and freezes. My thoughts are to make them Sunday then take them out TG morning, let thaw, then rise and bake. Will let you know if it works out.
Thanks so much Lori. Please let me know how this works for you as I get asked often. Have a great weekend.
[...] recipe is delish! Not exactly right for serving with ham this weekend, but very tasty! I don’t think [...]