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quick buttermilk rolls

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created these quick Buttermilk Rolls to go with my husbands birthday dinner of KEEP YOUR MAN FRIED CHICKEN, & since I had such an ambitious menu, I wanted something that would not take up too much time. I found this recipe in a cookbook called "COUNTRY LIVING RECIPES" by Jean Wickstrom Liles, it is a paperback book with 106 pages of recipes, & so old that all the pictures are in Black & White but it does have some great recipes in my opinion. This was one of them. We loved the rolls, I like the idea of mixing the yeast with the flour & other ingredients, I will be making them again soon

►
(1 rating)
yield serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For quick buttermilk rolls

  • 4-41/2 c
    all purpose flour, divided
  • 2 pkg
    dry yeast
  • 3 Tbsp
    sugar
  • 1 tsp
    salt
  • 1/2 tsp
    baking soda
  • 1 1/4 c
    buttermilk
  • 1/2 c
    water
  • 1/2 c
    shortening ( i used crisco butter flavored)

How To Make quick buttermilk rolls

  • 1
    Using a large bowl add 1 1/2 cups flour, yeast, sugar salt & baking soda, and stir until it is well blended together. pour into a mixing bowl. PREP TIME DOES NOT INCLUDE THE PROOFING TIME FOR BREAD TO RISE.
  • 2
    Using a small sauce pan, add the buttermilk with the water and shortening, & place it over low heat until warm(120 degrees to 130 degrees F) I USED A THERMOMETER FOR THIS, BECAUSE IF IT IS TOO HOT IT KILLS THE YEAST, AND UNDERHEATED THE YEAST WILL NOT ACTIVATE.
  • 3
    Now gradually add the milk mixture to the dry flour yeast mixture, mixing at low speed of an electric mixer.
  • 4
    Increase speed of mixer to medium & beat 3 minutes on medium speed then stir in remaining flour & beat till mixed together.
  • 5
    TURN DOUGH OUT ONTO LIGHTLY FLOURED SURFACE, AND KNEAD UNTIL SMOOTH & ELASTIC ABOUT 5 MINUTES. Please NOTE, I chose to use my dough hook attachment for this step, switched to dough hook and Kneaded for 5 minutes, either technique will work.
  • 6
    Now grease a large bowl, add the kneaded dough, be sure to grease the top of the dough in the bowl. Cover with a damp towel free from drafts.
  • 7
    Allow to rise until double in bulk, about 45 minutes or so.
  • 8
    Then punch down and shape dough into 1 1/2 inch balls. Grease a 15X10 inch Jelly Roll type pan, and place the rolls on pan about 1 1/2 inches apart. Allow dough to rise a second time in in a warm area, about 85 degrees F, an area free from drafts allow to rise about 35 minutes or until rolls double in size.
  • 9
    Bake in a preheated 400 degree F. oven for 18 to 20 minutes. Makes about 2 dozen dinner Rolls. Both my husband & I enjoyed a hot dinner roll fresh from the oven with butter before dinner, just could not resist.
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