These are so soft and amazing. They are now my go-to roll recipe for holidays. And the best part? The dough can be made up to a week ahead of time and all you have to do the day of is shape, raise, and bake. I’ll be making these for Easter Dinner. And the nice thing is, they make so much you can have them for a few dinners.
BUTTERMILK ROLLS
1 T yeast
3 cups buttermilk, at room temperature
3 cups flour
1/2 cup sugar
3 eggs, lightly beaten
2 tsp salt
6-7 cups flour, more or less
1/2 cup oil
1 tsp baking soda
Dissolve yeast in 1/4 cup warm water. Let proof for 2 or 3 minutes.
Mix the buttermilk, 3 cups of flour, and yeast/water mixture together thoroughly in a large bowl.
Let stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, remaining 5 cups flour, oil, and baking soda.
(Add another cup or two of flour if needed, remember this is a very soft dough though.)
Mix well and knead for 7- 10 minutes.
(At this point I put half in a bowl and cover with plastic wrap and put in the fridge. It will keep for 7 days, and be ready to make rolls whenever you need them. Keep in mind that even half of this recipe makes alot of rolls so you may want to use even less.)
FOR REGULAR ROLLS: Shape into balls (size depends on how large of rolls you want), and place on a greased cookie sheet.
FOR PAN ROLLS: shape as you would regular rolls, but place in a greased cake or pie pan.
FOR CLOVERLEAF ROLLS: Shape three small balls of dough, place in a sprayed muffin cup.
FOR CRESCENT ROLLS: Divide dough into thirds. Roll out each portion of dough into a circle, aprox 10 inches across.
Cut into 8 wedges.
Roll each wedge up, starting at the bigger end and ending at the point.
Place on sprayed cookie sheets. Let rolls rise until double in size, 1-2 hours. (Dough taken from the fridge will take longer because it will be cold.)
Bake at 350 degrees for 10-12 minutes.
VARIATION: Parmesan Thyme rolls: Brush tops of rolls with melted butter before baking, and sprinkle with grated Parmesan cheese and fresh thyme (you could use rosemary or another herb if you want.)
Recipe adapted from The Sister’s Cafe blog.
Ingredients
- 1 T yeast
- 3 cups buttermilk, at room temperature
- 3 cups flour
- 1/2 cup sugar
- 3 eggs, lightly beaten
- 2 tsp salt
- 5 cups flour, more or less
- 1/2 cup oil
- 1 tsp baking soda
Instructions
- Dissolve yeast in 1/4 cup warm water. Let proof for 2 or 3 minutes.
- Mix the buttermilk, 3 cups of flour, and yeast/water mixture together thoroughly in a large bowl.
- Let stand at room temperature until double in size, about 2 hours.
- Add sugar, eggs, salt, remaining 5 cups flour, oil, and baking soda.
- (Add another cup or two of flour if needed, remember this is a very soft dough though.)
- Mix well and knead for 7- 10 minutes.
- (At this point I put half in a bowl and cover with plastic wrap and put in the fridge. It will keep for 7 days, and be ready to make rolls whenever you need them. Keep in mind that even half of this recipe makes alot of rolls so you may want to use even less.)
FOR REGULAR ROLLS:
- Shape into balls (size depends on how large of rolls you want), and place on a greased cookie sheet.
FOR PAN ROLLS:
- shape as you would regular rolls, but place in a greased cake or pie pan.
FOR CLOVERLEAF ROLLS:
- Shape three small balls of dough, place in a sprayed muffin cup.
FOR CRESCENT ROLLS:
- Roll out a portion of dough into a circle,cut into 8 wedges.
- Roll each wedge up, starting at the bigger end and ending at the point.
- Place on sprayed cookie sheets. Let rolls rise until double in size, 1-2 hours. (Dough taken from the fridge will take longer because it will be cold.)
- Bake at 350 degrees for 10-12 minutes.
VARIATION: Parmesan Thyme rolls:
- Brush tops of rolls with melted butter before baking, and sprinkle with grated Parmesan cheese and fresh thyme (you could use rosemary or another herb if you want.)
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