February 23, 2009
Amazing Buttermilk Rolls
These rolls are very good. I love that you can put the dough in the fridge for up to 7 days. They are so easy to pull out of the fridge and roll out before church and have fresh rolls for dinner. My husband almost ate the whole basket of rolls. I didn't have any buttermilk, so I just used 3 cups milk with 3 tablespoons vinegar. I am sure they would taste even better if I used real buttermilk. I will try that next time. www.sisterscafe.blogspot.com
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
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. 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 kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. 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.