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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 24 |
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I CALL these rolls 'Miracle Rolls' because they always bake up miraculously light and airy. I usually make the dough the night before and refrigerate it. Then the next day, I punch it down, shape the rolls and let them rise. They're best fresh and warm from the oven. Ingredients:
3 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
5 cups king arthur unbleached self-rising flour |
1/4 cup sugar |
1 teaspoon baking soda |
1 cup shortening |
2 cups warm buttermilk (110° to 115°) |
Directions:
1. Dissolve yeast in warm water; set aside. In a large bowl, combine flour, sugar and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture and buttermilk; mix well. Turn out onto a lightly floured surface; knead lightly a few times. Roll to a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheet. Cover and let rise in a warm place for about 45 minutes. Bake at 400° for 10 minutes or until golden brown. Yield: about 4 dozen.
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