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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This recipe was given to me by a neighbor, now deceased. It can be halved, doubled, tripled, quadrupled... whatever... to accommodate your needs. It's pretty easy for a yeast based bread; even easier if you have a heavy duty mixer with a dough hook or a large food processor. The rolls freeze very nicely if slightly underbaked. Time does not include rising time Ingredients:
2 cups buttermilk (100-110 degrees f) |
2 packages dry yeast |
1 package outdated old dry yeast, for flavor (optional) |
2 tablespoons sugar |
2 teaspoons salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
3 tablespoons extra virgin olive oil (preferable) or 3 tablespoons vegetable shortening, melted (a distant second choice) |
5 -6 cups unbleached flour or 5 -6 cups flour, to taste |
shortening, bor baking sheets |
cornmeal, for baking sheets |
Directions:
1. In a large mixing bowl or bowl of a heavy duty mixer, dissolve yeast and sugar in warmed buttermilk.
2. Add 1 cup flour, and beat until smooth.
3. Allow to set for 5-10 minutes, until mixture starts to foam and bubble.
4. Add salt, baking soda, baking powder, and olive oil.
5. Stir to dissolved, and add 3 more cups flour, 1 cup at a time, and mix until smooth.
6. If using mixer, replace paddle beater with dough hook.
7. Add fifth cup flour, 1/4 cup at a time, while kneading; dough will still be rather sticky.
8. Add sixth cup flour, 1-2 Tbsp at a time, while kneading dough, until dough is no longer too sticky.
9. If using mixer, dough will begin to form a ball around the dough hook.
10. If kneading by hand, dough will no longer stick to bowl and hands too much, though it may still be slightly sticky.
11. Use more or less flour as necessary to reach this state.
12. Place dough in an oiled bowl, and turn to oil top of the dough.
13. Cover, and let rise in a warm place, 80-90OF,until doubled in volume, about 45 minutes.
14. Punch down dough, and knead by hand for about a minute to incorporate surface oil.
15. Divide dough into one oz pieces, about the size of a large walnut, for small rolls, or two oz pieces, a little larger than a golf ball, for normal size rolls.
16. Roll pieces by hand into smooth balls, and place them about one inch apart on greased cookie sheets that have been sprinkled with cornmeal.
17. Brush the rolls with cold water, or mist them using a spray bottle.
18. Let rolls rise in a warm (80 degrees F+), draft-free place for 30-45 minutes, until doubled in volume.
19. A good place to do this is your oven.
20. If the oven has a pilot light, just place the baking sheets in the oven.
21. If you have an electric oven or one with an electric ignitor instead of a pilot light, turn on the oven for 45-60 seconds, and turn it off before placing the baking sheets in the oven.
22. Remove the baking sheets from the oven, and preheat oven to 400 degrees F.
23. Bake rolls for 18-20 minutes, checking after 18 minutes, until a light, golden brown.
24. Remove rolls from baking sheets, serve immediately, or cool to room temperature on wire racks if you plan to freeze them.
25. If you are going to freeze them, place cooled rolls in plastic freezer bags, preferably double bagging them.
26. To reheat, thaw for about a half hour, and heat in a 350 degree F oven for about 10 minutes.
27. This recipe makes about 60 mini-rolls or 30 large rolls.
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