Buttermilk Pan Rolls Recipe

Buttermilk Pan Rolls Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Buttermilk Pan Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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