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Buttermilk Rolls

Russ Myers


These are unusually light and feathery

★★★★★ 2 votes
20 Min


3 C Sifted flour
1 Tbs Sugar
1 tsp Salt
1/4 tsp Baking soda
1/4 C Chilled lard, butter, or margarine
1 pkg Active dry yeast
1/4 C Water (105-115 F)
2/3 C Lukewarm buttermilk
1 – 2 Tbs Melted butter or margarine

How to Make Buttermilk Rolls


  • 1Sift dry ingredients into a bowl and cut in lard until texture of coarse meal. Pour warm water in a warm large bowl, sprinkle in yeast, and stir to dissolve; add buttermilk. Pour into a well in flour mixture, and stir until dough comes togetherKnead on a lightly floured board until elastic, about 5 minutes.Let rise in a buttered bowl, covered with cloth, in a warm, draft free spot about 3/4 hour until doubled in bulk. Punch dough down, turn onto board and knead 1 minute.Shape into 1 1/2 inch balls, place 2 inches apart on a greased baking sheet, cover, and let rise until doubled, about 1/2 hour. Meanwhile, preheat oven to 425 F.Brush rolls with melted butter and bake 15 to 20 minutes until browned.

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About Buttermilk Rolls

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom