quick buttermilk rolls
(4 RATINGS)
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.*
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prep time
1 Hr 30 Min
cook time
15 Min
method
---
yield
Makes 1 1/2 dozen.
Ingredients
- 1/4 cup warm water (110-115 degrees)
- 1 package active dry yeast
- 3/4 cup lukewarm buttermilk
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons soft shortening
- 2 1/2 cups gold medal flour (i'm sure any flour would be fine.)
How To Make quick buttermilk rolls
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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