Buttermilk Rolls
Yield
24 servingsPrep
40 minCook
20 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
yeast cakes
|
*
|
| ¼ | cup |
sugar
|
|
| 1 ½ | cups |
buttermilk
lukewarm |
|
| ½ | cup |
vegetable shortening
melted |
*
|
| 5 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | cup |
poppy seed
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
yeast cakes
|
*
|
| 59 | ml |
sugar
|
|
| 355 | ml |
buttermilk
lukewarm |
|
| 118 | ml |
vegetable shortening
melted |
*
|
| 1.2 | l |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 59 | ml |
poppy seed
|
*
|
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.
