At Jimmy Proffitt’s grandmother’s house, there was one thing you could always count on—fresh bread on the table. Her rolls weren’t just a side; they were a tradition, prepared with care and baked warm for every meal. She kept a batch of dough in the fridge, ready to pinch off and bake whenever needed.

Jimmy, The Old Mill’s historian, has spent years preserving the stories and traditions that make this place special. His deep knowledge of the past includes family recipes like this one, passed down through generations. Whether you bake them fresh for dinner or keep the dough on hand for the week, these rolls are a taste of old-fashioned hospitality—just the way Jimmy’s grandmother made them.

Sunday dinner at Grandmaw’s

"Sunday dinners at my grandparent's house are some of my favorite memories. Grandmaw would begin preparing Sunday dinner early in the morning. After we heard Granddaddy preach, grandmaw would pull the pot roast out of the oven, make the mashed potatoes and gravy from the pot roast drippings, and pop the rolls in the oven. She would make the dough days ahead, before we arrived for a weekend visit, and it kept in the fridge until she was ready to bake the rolls fresh and hot."— Jimmy