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Buttermilk Pan Rolls

 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 ServingsPrep: 45 min. + rising Bake: 20 min.


  • 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


  • 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.

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Buttermilk Pan Rolls (continued)

Nutritional 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.