Buttermilk Pan Rolls Recipe
Buttermilk Pan Rolls Recipe photo by Taste of Home
Publisher Photo
MAKES:
80 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min.
MAKES:
80 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min.

Ingredients

  • 18 to 23 cups all-purpose flour
  • 1 cup buttermilk blend powder
  • 1/2 cup sugar
  • 2 tablespoon salt
  • 4-1/2 teaspoons active dry yeast
  • 1 teaspoon baking soda
  • 7 cups warm water (120° to 130°)
  • 1 cup vegetable oil

Directions

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 a greased bowl, 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. With lightly floured hands, 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. Yield: 80 rolls.
Originally published as Buttermilk Pan Rolls in Taste of Home April/May 2000, p54

Nutritional Facts

1 each: 138 calories, 3g fat (0 saturated fat), 1mg cholesterol, 201mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 18 to 23 cups all-purpose flour
  • 1 cup buttermilk blend powder
  • 1/2 cup sugar
  • 2 tablespoon salt
  • 4-1/2 teaspoons active dry yeast
  • 1 teaspoon baking soda
  • 7 cups warm water (120° to 130°)
  • 1 cup vegetable oil
  1. 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 a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  2. Punch dough down. Divide into 80 pieces. With lightly floured hands, 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. Yield: 80 rolls.
Originally published as Buttermilk Pan Rolls in Taste of Home April/May 2000, p54

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