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Baked Buttermilk Rolls Recipe
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Dry granular yeast/1 cake compressed yeast||1 Tablespoon (1 Package)|
|Buttermilk||1 Cup (16 tbs)|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||1 Teaspoon|
Serving size: Complete recipe
Calories 1826 Calories from Fat 444
% Daily Value*
Total Fat 50 g77.5%
Saturated Fat 11.8 g59.1%
Trans Fat 5.9 g
Cholesterol 0 mg
Sodium 2690.1 mg112.1%
Total Carbohydrates 292 g97.2%
Dietary Fiber 10.5 g42%
Sugars 15.9 g
Protein 46 g91.7%
Vitamin A Vitamin C 0.03%
Calcium 42.6% Iron 94.7%
*Based on a 2000 Calorie diet
Add yeast and let stand 10 minutes.
Stir to blend thoroughly.
Add buttermilk and stir to mix.
Sift flour, measure and resift with baking powder, salt and soda.
Add half the flour mixture to the yeast and milk and stir until well mixed.
Add melted shortening, mix thoroughly again.
Add all but 2 tablespoons of remaining flour mixture in two portions and stir to blend.
Turn out onto lightly floured board, using the 2 tablespoon of flour for kneading.
Cover dough with bowl, let rest 10 min.
Knead lightly but thoroughly for 10 minutes.
Cover with a bowl, let rest 20 minutes on board.
Shape into rolls and place in greased pans.
Set in a warm place (86° F.) away from drafts until light, about 1 1/4 hours.
Bake in a moderately hot oven (400° F.) for 15 to 20 minutes, depending on size of rolls.
Makes about 2 dozen medium-sized rolls.