Ouida's Homemade Yeast Rolls

Joyce Lowery


My mother was well known for her homemade rolls and doughnuts in West Carroll Parish. She never wrote the recipe down but she did try to teach me to make them. This is the best that I cam remember from what she said and watching her make them. What I remember most is being a little girl and liking to eat the yeast dough. My brother Richard would send me on a mission hiding under the edge of the cabinet. When the coast was clear, he would let me know and I would pop up and grab a handful of the dough. I would then run and share it with him. She would be fit to be tied when her dough fell


★★★★★ 1 vote

2 Hr
30 Min


  • 2 c
    warm water
  • 2 pkg
  • 1 tsp
  • 1/2 c
  • 1 tsp
  • 5 1/2 c
    martha white plain flour
  • 1/2 c
    wesson canola oil
  • 1
    irish potato

How to Make Ouida's Homemade Yeast Rolls


  1. Peel the potato. Place in water to boil. Boil until tender. Set off the heat to cool slightly.
  2. Put yeast in 1/2 cup warm water with 1 teaspoon sugar until foaming.
  3. Put 1-1/2 cups warm water (1 cup being from the boiled potato), canola oil. sugar, salt, and yeast mixture in large bowl. Combine ingredients with mixer on low speed.
  4. Combine mixture with mixer on low speed. Add up to 3 cups flour, mixing with mixer. Continue to mix flour by hand until dough is of a stiff consistency (not sticky). { Use as much flour as it takes for the dough to become of a stiff consistency. Seems like every time that I make them I end up using a different amount of flour. }
  5. Knead dough a few times, then place in a large bowl sprayed with PAM. Cover with damp, clean cloth and let rise double. Punch dough down, turn it over; let it rise double again.
  6. Pinch off small pieces of dough and make into rolls. Need a "light hand" for this.
  7. Preheat oven to 425 degrees. Melt butter in black skillet. Place rolls in skillet; turn over in butter. Do not crowd too many rolls in one pan. Spray top of rolls with PAM.
  8. Allow to rise double. Place on bottom shelf in oven. Bake about 20 minutes until tops are golden brown. Turn off heat in oven and leave rolls in for 10 minutes. Take rolls out and brush tops with melted butter. Serve warm.
  9. Doughnuts: Only let dough rise once. Place on cutting board, roll out, cut into squares. Punch hole in center. Fry them in a deep pot filled with hot grease until brown. Take out and immediately dip doughnuts into warm icing made of powdered sugar and water. Place on a platter. Do not forget to fry the holes that you punch out. They are especially good! When I was growing up, I remember Mama punching the holes out with coke bottles. My kids remember her punching the holes out with medicine bottles.
  10. Variation: Sometimes she would mash the boiled potato up and put it in the mixture. The rolls were heavier; not as light when she did this. In later years, she omitted the potato, but always used the potato water.

Printable Recipe Card

About Ouida's Homemade Yeast Rolls

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Southern

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