"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."
24 ServingsPrep: 25 min. + rising Bake: 10 min.
- 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°)
- 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.
Nutrition 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.