Rating: 3 stars
3 Ratings
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These can be baked in any well-greased muffin pan, but as with cornbread, the cast iron creates a wonderfully crisp crust. If you're a fan of muffin tops, try baking these rolls in a drop biscuit pan.

Sarah Kirkwood Lodge and Bill Cline Hill, South Pittsburg, Tennessee
Recipe by Southern Living February 2004

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Recipe Summary

Yield:
Makes 14 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.

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  • Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full.

  • Bake at 400° for 20 minutes or until rolls are golden brown.

  • Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week.

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