quick buttermilk rolls
(4 ratings)
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This recipe is from a cookbook my mother put together for our church when I was 9 or 10. These recipes are from all the old grannies that my mother grew up with, so you know they're good! If these are the same rolls I remember her making, they are fabulous! I don't usually do breads that have to rise, but these seem simple; just prep, let rise and bake. No punching down, second rise, etc. I think I can handle that! LOL The prep time includes the rising time. Enjoy! **This recipe is from Ruth Evans, who has gone to be with Jesus, and was one of my grandmother's closest friends.*
(4 ratings)
yield
serving(s)
prep time
1 Hr 30 Min
cook time
15 Min
Ingredients For quick buttermilk rolls
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1/4 cwarm water (110-115 degrees)
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1 pkgactive dry yeast
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3/4 clukewarm buttermilk
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1/4 tspbaking soda
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1 tspsugar
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1 tspsalt
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3 Tbspsoft shortening
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2 1/2 cgold medal flour (i'm sure any flour would be fine.)
How To Make quick buttermilk rolls
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1In a bowl, dissolve yeast in water. Reserve half the flour and mix remaining dry ingredients in seperate bowl. Add all ingredients except reserved flour to yeast and stir. Add the rest of the flour and mix with hand. Turn out onto a floured board and knead until smooth. Shape as desired. (I added a few options to the photo section.) Let rise until doubled, about 1 1/4 hours. Heat oven to 400 degrees. Bake for 15-20 minutes. For whole wheat rolls, use 1/2 white and 1/2 whole wheat flour.
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