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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I've had this recipe for years and years. I have no idea where I got it, but I do know its always a hit! I usually make these with part whole wheat flour. Ingredients:
5 -6 cups flour |
2 tablespoons sugar |
2 teaspoons salt |
1 tablespoon yeast |
1/4 teaspoon baking soda |
1 cup warm water |
1 cup buttermilk, warm |
2 teaspoons butter, melted |
1 egg, slightly beaten |
Directions:
1. Dissolve yeast in warm water; let stand about 5 minutes.
2. Add sugar, salt, soda and egg.
3. Add emough flour to make a stiff batter and beat about 2 minutes on medium speed of mixer.
4. Pour in warm buttermilk and melted butter.
5. Add enough flour to make a firm dough; knead until smooth and elastic, about 8 - 10 minutes.
6. Put in a large, buttered bowl and let rise until doubled, about 1 hour.
7. Punch dough down and let rest about 5 minutes.
8. Form dough into 24 balls and place in three buttered round cake pans. Rise, covered, until doubled in bulk.
9. Brush rolls with heavy cream or melted butter, if desired.
10. Bake at 350 for 25 - 30 minutes. Remove from pans and cool on wire rack.
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