Buttermilk Dinner Rolls

These are my favorite dinner rolls, and have been making them for a few years now to go with dinner for whatever the occasion is. I have found a new way to roll the dough so that makes me happier. I used to roll and cut them into little croissant shapes. You just simply roll the ball of dough on the counter and put it in your pan to rise. One night we ran out of buns for leftover Sloppy Joe's, and Mr. said using a roll tasted great!

Buttermilk Refrigerator Rolls
by Melanie -The Sister's Cafe

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, 3 C. flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, 5 C. flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days.
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold. Bake at 350° for 10-12 minutes. Brush with melted butter if you like.

I cut the dough into 3 portions, then cut each of those into 12 rolls.

Bringing a basket full over to:




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enjoy,