Buttermilk Pan Rolls

Recipe by Patricia Young, Bella Vista, Arkansas; Source: "Taste of Home supplement"

Description: "These wonderful rolls can be made very quickly. Hot, fresh rolls go well with just about any meal."

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Editor's Note: Warmed buttermilk will appear curdled.
CMN: I made these in 2003. They were ok; tasted like most "instant" rolls do.

Ingredients:
1/2 ounce active dry yeast -- (2 packages)
1/4 cup warm water -- 110° to 115°
1 1/2 cups buttermilk -- warm, 110° to 115°
1/2 cup vegetable oil
3 tablespoons sugar
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Directions:
In a large mixing bowl, dissolve yeast in warm water. Add buttermilk, oil and sugar. Combine flour, baking soda and salt; add to yeast mixture and beat until smooth. Do not knead. Let stand for 10 minutes.

Turn dough onto a lightly floured surface; punch down. Shape into 24 balls and place in two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 20 minutes or until golden brown. Remove to wire racks.

Serving Size : 24


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