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Buttermilk Rolls Recipe

Buttermilk Rolls Recipe photo by Taste of Home

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These wonderful rolls are a real treat. You don't have to break the bank to enjoy a batch of golden rolls.—Bernice Morris, Marshfield, Missouri

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Buttermilk Rolls Recipe

Prep: 20 min. + rising Bake: 15 min.

Yield: 18 Servings

20 15 35

Ingredients

1 package (1/4 ounce) 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
1 teaspoon salt
1/2 teaspoon baking soda
4-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in water. Beat in the buttermilk, oil, sugar, salt, baking soda and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Divide into 18 pieces; roll into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks. Yield: 1-1/2 dozen.

Editor's Note: Warmed buttermilk will appear curdled.

Nutritional Facts 1 serving (1 each) equals 185 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 188 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Buttermilk Rolls in Taste of Home October/November 2002, p13

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Reviewed on Jun. 20, 2012 by kshea

These were very good. They tasted like they were between a biscuit and a roll. Different. I buttered them on the outside when they came out of the oven.