Quick Buttermilk Rolls
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.
1/4 cwarm water (110-115 degrees)
1 pkgactive dry yeast
3/4 clukewarm buttermilk
1/4 tspbaking soda
3 Tbspsoft shortening
2 1/2 cgold medal flour (i'm sure any flour would be fine.)
How to Make Quick Buttermilk Rolls
- 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.