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One Hour Buttermilk Rolls




Source of Recipe


Canning Food


List of Ingredients




2 pkgs. (1/4 oz. each) active dry yeast
¼ cup very warm water (115 degrees-120 degrees)
1 ½ cups buttermilk, at room temperature
½ cup packed vegetable shortening
3 tbs. sugar
1 tsp. salt
½ tsp. baking soda
4 ½ cups all-purpose flour


Recipe



Preheat oven to 400 degrees. Butter three 6-cup muffin pans. In bowl
stir yeast into warm water until dissolved. Stir in next 5 ingredients
until combined. (Mixture will be lumpy.) Stir in flour, 1 cup at a
time, until soft dough forms. Turn dough out onto lightly floured
surface; knead until smooth and elastic, 8 minutes. Let stand 10
minutes. Divide into 18 pieces; divide each dough piece into 3 pieces,
cover dough not in use. Roll each dough piece into round ball. Place 3
balls in each muffin cup. Cover; let rise in warm place until doubled
in bulk, 30 minutes. Bake 15-18 minutes or until golden. Cool in pans
on racks 10 minutes. Remove from pans; serve or cool completely on rack.