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Miracle Rolls

 Miracle Rolls
"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.
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.