Miracle Rolls Recipe
"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."
- 3 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 5 cups King Arthur Unbleached 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.
Originally published as Miracle Rolls in Reminisce November/December 1993, p47