Last Updated on November 17, 2009 by Hanna Trafford
These rolls are easily made using fast-rising yeast – buttering the tops of them while they are still warm out of the oven makes them taste wonderful and also softens the crust. You can make these ahead of time, freeze them and use for your holiday feast by re-heating them. Another recipe to make your cooking and baking for the holidays easier!
Old Fashioned Buttermilk Rolls:
4 cups of flour
1 package (8 gms) of quick-rising instant dry yeast
1 teaspoon of sugar
1-1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 cup of buttermilk
1/2 cup of water
2 tablespoons of butter, melted
In a bowl. combine 3 cups of flour, yeast, sugar. salt and baking soda. heat buttermilk, was and butter until its about 125F – just hot to the touch (mixture may curdle)
Whisk buttermilk mixture and stir into flour mixture.
Stir in enough additional flour to make soft dough.
Turn onto lightly floured surface, knead for about 8-10 minutes or until smooth and elastic. Cover and let rest for 10 minutes.
Divide dough into 12 pieces, shape into balls, pinching bottoms to seal.
Place balls, seam side down into a springform pan set on a baking sheet. Cover and let rise in warm place intil doubled in bulk – about 45 minutes.
Bake at 375F for 15 – 20 minutes until golden nad hollow sounding when tapped on bottom.
Remove from pan and let cool on a wire rack.
Brush tops with melted butter.
If youa re making these ahead of time, you can freeze them for up to 2 weeks. Wrap them in foil and when you are ready to use, reheat them at 400F for 10 – 15 minutes.
Hope you enjoy this recipe and I will – as always – welcome your comments, suggestions and experiences!