The Homemade Yeast Roll Recipe that Got Sister Schubert’s Rolling

My grandmother Leona Henderson Wood (we called her Gommey) taught me to bake her wonderful Parkerhouse style yeast rolls while I was still a young girl.

The first time I made them was for family and friends at Thanksgiving. I was nervous because the technique of making yeast rolls was new to me. But the rolls came out of the oven golden and light with an aroma that called everyone to the table before I could ring the dinner bell.

Years later, these buttery yeast rolls became the foundation of Sister Schubert’s Homemade Rolls. I started baking them on the sun porch of my home in Troy, Alabama. And although we now have three commercial bakeries, the rolls are still made from this heirloom family recipe with quality ingredients like fresh milk, eggs and butter – and never any preservatives. The rolls are placed in the pan by hand and partially baked before they are flash-frozen and sent to grocery stores around the country.

I am proud that our rolls help families across the country enjoy a touch of home-baked goodness.

I recently inherited Grandma Wood’s book of handwritten recipes. And it seems she knew all along that her homemade yeast rolls were destined for greater things, because the name she gave this recipe was “Everlasting Rolls.”

Over the years, many people have asked for the recipe for these wonderful Parkerhouse style yeast rolls. It was the first recipe in my first cookbook, Sister Schubert’s Secret Bread Recipes, which is now out of print.

I’m excited to announce that the Parkerhouse Rolls recipe will be included in my upcoming book, Cast Your Bread Upon the Waters, which will be available summer 2009.

Until next time,