One-hour Buttermilk Rolls
CATEGORIES
INGREDIENTS
  • Servings: 18
  • 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
  1. Preheat oven to 400 degrees.
  2. Butter three 6-cup muffin pans.
  3. In bowl stir yeast into warm water until dissolved.
  4. Stir in next 5 ingredients until combined. (Mixture will be lumpy.)
  5. Stir in flour, 1 cup at a time, until soft dough forms.
  6. Turn dough out onto lightly floured surface; knead until smooth and elastic, 8 minutes.
  7. Let stand 10 minutes.
  8. Divide into 18 pieces; divide each dough piece into 3 pieces, cover dough not in use.
  9. 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.
  10. Bake 15-18 minutes or until golden.
  11. Cool in pans on racks 10 minutes.
  12. Remove from pans; serve or cool completely on rack.