Buttermilk Rolls
Submitted by tud3
Old-fashioned buttermilk rolls topped with poppy seeds and brushed with melted butter. Soft, tangy, and ready in about an hour. Makes 2 dozen dinner rolls.
YIELD
24 servingsPREP
40 minCOOK
20 minREADY
60 minThese are the kind of rolls your grandmother pulled from the oven on Sunday afternoons.
A simple dough of buttermilk, yeast cakes, and shortening comes together quickly and only needs two short rises before baking.
Brushed with melted butter and scattered with poppy seeds, they come out of a hot oven with golden tops and a pillowy, slightly tangy crumb.
Two dozen rolls means plenty for dinner tonight and leftovers for tomorrow’s sandwiches.
Kitchen Tips
- Lukewarm buttermilk is key. Too hot will kill the yeast cakes; too cold and they won’t dissolve properly.
- Shape the rolls however you like: classic rounds, cloverleaf, or crescent shapes all work with this dough.
- Place rolls close together on the pan so they push each other upward as they rise for soft, pull-apart sides.
Ingredients
Directions
Crumble yeast cakes into bowl.
Add sugar, buttermilk, stirring until dissolved.
Stir in butter. Mix and sift flour, salt and baking soda.
Stir into first mixture.
Allow to rise in a warm place about ½ hour.
Shape as desired, bruch with additional melted butter, sprinkle with poppy seeds and allow to rise again on greased pans until about double in bulk.
Bake about 20 minutes in hot oven 400℉ (200℃).
Makes about 2 doz. rolls.
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