Pan Yeast Rolls - The Southern Lady Cooks

These pan yeast rolls will melt in your mouth. They are absolutely delicious and the perfect addition to any gathering!   I have made them for years and they are wonderful.  My family looks forward to these rolls during the holidays. This recipe was on a box of grits years and years ago and I have been making them ever since! If you love these dinner rolls, you may also like these Honey Cornmeal Rolls.

Pan Yeast Rolls Ingredients Needed:

Instant grits or quick grits,  uncooked



Hot water ( I just use hot water from the tap.)

Vegetable oil  (I use canola oil)

All-purpose flour

2 packages of dry yeast (two 1/4 ounce packages or 4 1/2 teaspoons)

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.  I have been making these rolls for many years and they have always been a hit. They are wonderful with butter. The texture is different with the addition of the grits and we love it.

  • I have reheated the whole pan by covering with foil and putting in the oven on a low temperature.
  • I use a hand mixer when I make these rolls.
  • This makes two pans of rolls, you could cut the recipe in half if you wish.
  • The sugar doesn’t make the rolls sweet at all, the sugar helps the rolls rise.

“I experimented with freezing the grits rolls before letting them rise — turned out great! I just took them out of the freezer, covered with a towel, and let them rise overnight. Baked them the next morning. I’ve made these twice now — they are so easy to make! I used the quick grits, and the particles in the dough that was exposed to baking were noticeable. The interior particles were not. Kinda adds a good little crunch to the tops.” – Janet

“I used to make these 35 years ago (!) using the recipe on the instant grits bag. I guess I thought they’d have it forever and never wrote it down, but then it wasn’t there. I grieved! I cannot wait to make these again. By the way, I substituted half whole wheat flour, and the flavor was incredible. Thanks for giving this pre-family tradition back to me for me to share with the family now!”- Jocelyn

Full recipe in printable recipe card below.

Pan Yeast Rolls - The Southern Lady Cooks


Pan Yeast Rolls - The Southern Lady Cooks

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Pan Yeast Rolls

These Pan Yeast Rolls made with grits are a special treat! Perfect for the holidays. 
5 from 8 votes
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course bread
Cuisine American, southern
Servings 36 Rolls


  • 1 cup instant grits or quick grits uncooked
  • 1/3 cup sugar
  • 1 tablespoon salt
  • 3 cups hot water I just use hot water from the tap.
  • 1/3 cup vegetable oil I use canola oil
  • 6 to 6 1/2 cups all-purpose flour
  • 2 pkgs dry yeast two 1/4 ounce packages or 4 1/2 teaspoons


  • 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.


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.
Keyword Pan Yeast Rolls
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