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Buttermilk Pan Rolls Recipe

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These wonderful rolls can be made very quickly. Hot, fresh rolls go well with just about any meal.

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Buttermilk Pan Rolls Recipe

Prep: 20 min. + rising Bake: 20 min.

Yield: 24 Servings

20 20 40

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1-1/2 cups warm buttermilk (110° to 115°)
1/2 cup canola oil
3 tablespoons sugar
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Directions

In a large bowl, dissolve yeast in warm water. Add the buttermilk, oil and sugar. Combine the flour, baking soda and salt; add to yeast mixture and beat until smooth. Do not knead. Let stand for 10 minutes.
Turn dough onto a lightly floured surface; punch down. Shape into 24 balls and place in two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400° for 20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.

Editor's Note: Warmed buttermilk will appear curdled.

Nutritional Facts 1 serving (1 each) equals 138 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 118 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Buttermilk Pan Rolls in Country April/May 2001, p49

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