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Buttermilk Pan Rolls
I've made these rolls for family and at the Eskimo village school where I cook. I've had many compliments, and people always ask me when I'm going to serve them again.—Elaine Kellum, Anaktuvuk Pass, Alaska
80 Servings
Prep: 45 min. + rising Bake: 20 min.
Ingredients
18 to 23 cups all-purpose flour
1 cup buttermilk blend powder
1/2 cup sugar
2 tablespoons salt
4-1/2 teaspoons active dry yeast
1 teaspoon baking soda
7 cups warm water (120° to 130°)
1 cup vegetable oil
Directions
In several large bowls, combine 15 cups flour, buttermilk powder,
sugar, salt, yeast and baking soda. Add water and oil. Beat until
smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10
minutes. Place in several large greased bowls, turning once to
grease top. Cover and let rise in a warm place until doubled, about
1-1/4 hours.
Punch dough down. Divide into 80 pieces. Shape each into a ball.
Place in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and
let rise until doubled, about 30 minutes.
Bake at 375° for 20-30 minutes or until lightly browned. Remove
from pans to wire racks. Serve warm. Yield: 80 rolls.
© Taste of Home 2012
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Buttermilk Pan Rolls
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Nutrition Facts:
1 serving (1 each) equals 138 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 201 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2012