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Butterfluff Rolls

 Butterfluff Rolls
In my house, a meal isn't complete unless a basket of rolls is passed around. Just one rising time makes these fluffy rolls easy to prepare. —Harriet Stichter, Milford, Indiana
18 ServingsPrep: 20 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm buttermilk (110° to 115°)
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 2 eggs
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 4 to 4-1/2 cups King Arthur Unbleached All-Purpose Flour
  • GLAZE:
  • 1 egg
  • 1 tablespoon water

Directions

  • In a large bowl, dissolve yeast in warm water. Add the buttermilk,
  • sugar, shortening, eggs, salt, baking soda and 2 cups flour. Beat
  • 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. Divide into 18 pieces. Roll each into a 9-in. rope;
  • coil the ends of each rope toward center in opposite directions to
  • form an S shape. Place 3 in. apart on greased baking sheets. Cover
  • and let rise in a warm place until doubled, about 40 minutes.
  • In a small bowl, whisk egg and water; brush over rolls. Bake at

2 of 2

Butterfluff Rolls (continued)

Directions (continued)

  • 350° for 15-20 minutes or until golden brown. Remove from pans
  • to wire racks to cool. Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 155 calories, 4 g fat (1 g saturated fat), 36 mg cholesterol, 257 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein.