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Miracle Rolls Recipe

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"I CALL these rolls 'Miracle Rolls' because they always bake up miraculously light and airy. I usually make the dough the night before and refrigerate it. Then the next day, I punch it down, shape the rolls and let them rise. They're best fresh and warm from the oven."

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Miracle Rolls Recipe

Prep: 25 min. + rising Bake: 10 min.

Yield: 24 Servings

25 10 35

Ingredients

3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
5 cups self-rising flour
1/4 cup sugar
1 teaspoon baking soda
1 cup shortening
2 cups warm buttermilk (110° to 115°)

Directions

Dissolve yeast in warm water; set aside. In a large bowl, combine flour, sugar and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture and buttermilk; mix well. Turn out onto a lightly floured surface; knead lightly a few times. Roll to a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheet. Cover and let rise in a warm place for about 45 minutes. Bake at 400° for 10 minutes or until golden brown. Yield: about 4 dozen.

If Cooking for Two: Freeze rolls in freezer bags and thaw as needed.

Nutritional Facts 1 serving (2 each) equals 174 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 374 mg sodium, 22 g carbohydrate, trace fiber, 3 g protein.

Originally published as Miracle Rolls in Reminisce November/December 1993, p47

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