These buttermilk rolls are a favorite and easily made even days ahead. The tang of the buttermilk, the slight sweetness and the very fine crumb will win you over. Pile on the jam or just some sweet butter and you are good to go.
Refrigerator Buttermilk RollsBy Debrah Mosimann of Swiss Woods
Servings: 10 muffin-sized rolls
- 1 package active dry yeast (1 package)
- 1/2 cup warm water about 115 degrees
- 4 1/2 cups all purpose flour
- 1/2 cup butter, melted
- 1 tablespoon baking powder, heaping
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 cups buttermilk
Pour water into a large mixing bowl. Sprinkle the dried yeast over the water and allow to stand for about 5 minutes.
Add the remaining ingredients and mix well. If using a mixer with a dough hook, kneed for several minutes till the dough is smooth.
Shape into a ball.
Grease the bowl (oil or melted butter).
Place the dough back in the bowl, turn to coat with the oil, cover with Saran Wrap and refrigerate overnight or as long as 1 week.
Remove from the refrigerator, with your fingers break off a small ball and place into a greased muffin tin.
Bake in a 400F oven for 15 to 20 minutes or until puffed and browned.
Brush with melted butter while hot. Serve warm with butter and jam.