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Buttermilk Pan Rolls




Source of Recipe


Mary Ellen


Recipe Introduction


These are soft rolls that take very little kneading and can be allowed to rise in the refrigerator for 2 to 12 hours.
List of Ingredients


List of Ingredients




Buttermilk Pan Rolls


2 cups buttermilk
1 package dry yeast
1/4 teaspoon soda
2 teaspoons sugar
2 tablespoons melted butter
4 1/2 cups flour


Recipe




Heat the buttermilk until very warm to the touch; don't worry if it looks curdled.

Dissolve the yeast in 1/2 cup of buttermilk and add the soda and sugar.

Allow to proof and bubble for 10 minutes.

Stir in the rest of the buttermilk and the melted butter.

Then add 2 cups of flour and beat vigorously until very smooth.

Stir in 2 more cups of flour, 1/2 cup at a time, until a soft dough forms.

If it is still very sticky, add up to 1/2 cup more in small increments.

Turn into a greased bowl and turn over to coat.

Cover with a damp towel and allow to rise about 1 hour in a warm place, until doubled in volume.

Alternatively, place bowl in the refrigerator and allow to rise 2 to 12 hours.

Sprinke with flour, punch down and turn out onto a floured board.

Knead gently for about 1 minute.

Form into balls and place in buttered muffin tins.

Allow to rise again until doubled, about 1/2 hour.

Bake in preheated 400-degree oven for 10 to 15 minutes until golden on top.

Makes 1 1/2 to 2 dozen large rolls.