Buttermilk Rolls

Here is the roll recipe I promised last week to post, sorry for the dealy. You will need to plan ahead to make these, for the truly do take 4 hours total to rise! I know that seems like a lot of time, but if you start these after lunch, they will be fine for dinner. This is NOT a hard recipe, it just needs to have time for the dough to rise. They are worth the time, moist, soft and just a wonderful texture. They even heat up nicely the next day in the microwave. Please give them try, you won't be disappointed!!

Buttermilk Refigerator Rolls

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil (I used melted butter)
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Cover and let this stand at room temperature until double in size, about 2 hours.

Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, lightly covered so air can still circulate. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)

Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.

Bake at 350° for 10-12 minutes. Brush with melted butter if you like. 

Source: The Sisters Cafe


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