ONE-HOUR BUTTERMILK ROLLS

 

  • Cooking Time:
  • Servings: 18
  • Preparation Time:

Ingredients

  • 2 pkgs. (1/4 oz. each) active dry yeast
  • 1/4 cup very warm water (115 degrees-120 degrees)
  • 1 1/2 cups buttermilk, at room temperature
  • 1/2 cup packed vegetable shortening
  • 3 tbs. sugar
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 4 1/2 cups all-purpose flour

Directions

  • Preheat oven to 400 degrees.
  • Butter three 6-cup muffin pans.
  • In bowl stir yeast into warm water until dissolved.
  • Stir in next 5 ingredients until combined. (Mixture will be lumpy.)
  • Stir in flour, 1 cup at a time, until soft dough forms.
  • Turn dough out onto lightly floured surface; knead until smooth and elastic, 8 minutes.
  • Let stand 10 minutes.
  • Divide into 18 pieces; divide each dough piece into 3 pieces, cover dough not in use.
  • Roll each dough piece into round ball. Place 3 balls in each muffin cup. Cover; let rise in warm place until doubled in bulk, 30 minutes.
  • Bake 15-18 minutes or until golden.
  • Cool in pans on racks 10 minutes.
  • Remove from pans; serve or cool completely on rack.

Notes

Categories: Bread  Roll 
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