Buttermilk Pan Rolls Recipe
Buttermilk Pan Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
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 tablespoons salt
  • 4-1/2 teaspoons active dry yeast
  • 1 teaspoon baking soda
  • 7 cups warm water (120° to 130°)
  • 1 cup vegetable oil

Directions

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.
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 tablespoons salt
  • 4-1/2 teaspoons active dry yeast
  • 1 teaspoon baking soda
  • 7 cups warm water (120° to 130°)
  • 1 cup vegetable oil
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for 20-30 minutes or until lightly browned. Remove from pans to wire racks. Serve warm. Yield: 80 rolls.
Originally published as Buttermilk Pan Rolls in Taste of Home April/May 2000, p54

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