Contest-Winning Buttermilk Pan Rolls
- 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 canola oil
- 3 tablespoons sugar
- 4-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, oil and sugar. Combine the 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.
- 3. Bake at 400° for 20 minutes or until golden brown. Remove from pans to wire racks to cool.
1 each: 138 calories, 5g fat (1g saturated fat), 1mg cholesterol, 118mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 3g protein.
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.
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