Quick Buttermilk Rolls

Christine Whisenhunt

By
@cwhisenhunt

I just found a cookbook that my mother put together for our church when I was 9 or 10 that I had forgotten about! This book is full of recipes from all the old grannies that my mother grew up with, so you know they're good! These women were friends of my grandmother, so I knew many of them as well. Let me tell you, these women can COOK! So, I've decided to post some of the recipes that appeal to me and I think may be something you all would like to try as well.

This is the ninth. If these are the same rolls I remember her making, they are going to be fabulous! Even if they aren't, I know they'll be good. Anything she made was great. I don't usually do breads that have to rise, but these seeemed simple; just prep, let rise and bake. No punching down and allowing to rise again, etc. I think I can handle that! LOL *The prep time includes the rising time.* Enjoy!

**This is another recipe from Ruth Evans, who has gone to be with Jesus, and was one of my grandmother's closest friends.**

Note: Photo borrowed from the internet.


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Comments:

Serves:

Makes 1 1/2 dozen.

Prep:

1 Hr 30 Min

Cook:

15 Min

Ingredients

1/4 c
warm water (110-115 degrees)
1 pkg
active dry yeast
3/4 c
lukewarm buttermilk
1/4 tsp
baking soda
1 tsp
sugar
1 tsp
salt
3 Tbsp
soft shortening
2 1/2 c
gold medal flour (i'm sure any flour would be fine.)

Directions Step-By-Step

1
In 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.

About this Recipe

Course/Dish: Savory Breads, Other Breads