The classic southern yeast roll reminds me of cotton candy. It is billowy. It becomes thread-like when you pull it in half and then melts into bread-flavored syrup in the first bite. It is a harmony of milk, buttery wheat, yeast, and salt. It is a symbol of southern culinary grace. If I see a pan of these rolls at a pot luck, nestled together as they always are, I know someone took care to make them and in so doing, has taken care of me. That’s a lot of messaging for a little roll. They are lovely, but the classic whites are a tad starchy. Instead, these Whole Wheat Yeast Rolls pay hommage to their lily-white cousins, but whole wheat and rye flour add gravitas to the whole puffy affair. They are speckled instead of monochromatic. They have a little chew. Best of all, they have a modicum more nutrition than the originals, like whole wheat variations of white bread recipes usually do.

What to put on a roll?

So many choices:

–Salted European butter – lots.

–Strawberry Jam (so easy and rewarding to make, too! See recipe below.)

–Ham & Cheese – the rolls hold up fine in the oven or under the broiler as you melt that cheese – do not hesitate! And since my research trip to Europe got POSTPONED this summer because of the coronavirus, I might just take a virtual culinary tour through Europe with prosciutto from Italy and Gruyere cheese from France, plus a dash of Hungarian smoked paprika or mustard from the town of Dijon. Workin’ the pantry these days.

-Last night’s Fried Chicken leftovers & Spicy Mayo

–Pimento Cheese! Now we got southern! Spice it up like the chefs of Atlanta are doing these days.

-Anything you fancy.

White or Wheat – fine with me.

But if you are a purist and want those angelic, white flour classics, don’t worry. You are not alone. I sometimes make a batch of the Whole Wheats, then make a batch of the Classic Whites, then I switch back again because one batch makes me want the other. They freeze well and make great gifts for neighbors. Here’s a recipe for classic white Southern Yeast Rolls like my mom used to make.

Classic Southern Yeast Rolls

1 tablespoon olive oil (for the proofing bowl)

2 tablespoons fresh yeast or 1 packet active dry yeast

1½ cups (12 ounces) warm whole or 2% milk (below 100°F)

2½ cups (11 ounces) all-purpose flour

1 large egg

1 tablespoon kosher salt

3 tablespoons sugar

½ cup (4 ounces/1 stick) butter, room temperature

Egg wash (1 egg, 1 teaspoon heavy cream, and pinch of salt, mixed)

(Directions are the same as Whole Wheat Yeast Rolls above.)

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