Contest-Winning Buttermilk Pan Rolls Recipe

4 2 4
Contest-Winning Buttermilk Pan Rolls Recipe
Contest-Winning Buttermilk Pan Rolls Recipe photo by Taste of Home
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Contest-Winning Buttermilk Pan Rolls Recipe

Read Reviews
4 2 4
Publisher Photo
These wonderful rolls can be made very quickly. Hot, fresh rolls go well with just about any meal.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1-1/2 cups warm buttermilk* (110° to 115°)
  • 1/2 cup vegetable oil
  • 3 tablespoons sugar
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

In a large mixing bowl, dissolve yeast in warm water. Add buttermilk, oil and sugar. Combine flour, baking soda and salt; add to yeast mixture and beat until smooth. Do not knead. Let stand for 10 minutes.
Turn dough onto a lightly floured surface; punch down. Shape into 24 balls and place in two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 20 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Buttermilk Pan Rolls in Country April/May 2001, p49

Nutritional Facts

1 each: 138 calories, 5g fat (1g saturated fat), 1mg cholesterol, 118mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1-1/2 cups warm buttermilk* (110° to 115°)
  • 1/2 cup vegetable oil
  • 3 tablespoons sugar
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  1. In a large mixing bowl, dissolve yeast in warm water. Add buttermilk, oil and sugar. Combine flour, baking soda and salt; add to yeast mixture and beat until smooth. Do not knead. Let stand for 10 minutes.
  2. Turn dough onto a lightly floured surface; punch down. Shape into 24 balls and place in two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 20 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Buttermilk Pan Rolls in Country April/May 2001, p49

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Reviews forContest-Winning Buttermilk Pan Rolls

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MY REVIEW
wingsnutoo User ID: 2053266 255206
Reviewed Oct. 9, 2016

"This was an easy enough recipe, quick to the table and no knead. The taste was good but the texture was not really bread like. I followed the recipe exact but the texture was more on the cornbread side, not grainy the cornbread but texture wise, large air bubble holes. I will probably make this again if I need rolls quickly, but I may make changes in the meantime."

MY REVIEW
lajaba User ID: 6094632 78360
Reviewed Jul. 11, 2011

"this was excellent espically with butter. i put it on the table, and with in a blink of an eye it was all gone"

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