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Buttermilk Rolls

Western.Chefs's picture
Ingredients
  Sifted flour 3 Cup (48 tbs)
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Lard/Butter / margarine 1⁄4 Cup (4 tbs), chilled
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105—15° F)
  Buttermilk 2⁄3 Cup (10.67 tbs), lukewarm
  Melted butter/Margarine 2 Tablespoon
Directions

Sift dry ingredients into a bowl and cut in lard until the texture of coarse meal.
Sprinkle yeast over warm water and stir to dissolve; add butter-milk, pour into a well in flour mixture, and stir until dough comes together.
Knead on a lightly floured board until elastic, about 5 minutes.
Let rise in a buttered bowl, covered with cloth, in a warm, draft-free spot about 3/4 hour until doubled in bulk.
Punch dough down, turn onto board, and knead 1 minute.
Shape into 1 1/2" balls, place 2" apart on greased baking sheets, cover, and let rise until doubled, about 1/2 hour.
Meanwhile, preheat oven to 425° F.
Brush rolls with melted butter and bake 15-20 minutes until browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Wheat
Preparation Time: 
20 Minutes
Servings: 
4

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