Ingredients Jump to Instructions ↓

  1. 1 Dry yeast

  2. 1/4 cup 59ml Warm water

  3. 4 1/2 cups 281g / 9.9oz Sifted all-purpose flour

  4. 3 tablespoons 45ml Sugar

  5. 1 teaspoon 5ml Salt

  6. 3 tablespoons 45ml Solid vegetable shortening - chilled

  7. 1 1/2 cups 355ml Buttermilk

  8. 3 tablespoons 45ml Unsalted butter - melted - plus Melted unsalted butter for brushing - if desired

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl, dissolve the yeast in the water. Sift the flour, sugar, and salt into a large bowl. Cut in the shortening using a pastry blender. Add the dissolved yeast and buttermilk and mix the dough thoroughly with a wooden spoon. Toss the dough onto a well-floured surface and knead for a few seconds. The dough should be soft and sticky. Place the dough in a lightly greased bowl and turn to grease all sides. Cover the bowl with plastic wrap and put it in a warm, draft-free place for the dough to rise until doubled in bulk, about 1 hour. Turn out the dough on a lightly floured surface. Roll it into a 22- by 14-inch rectangle about 1/4-inch thick. With a 2-inch biscuit cutter, cut out about 40 rounds, or as many as you can. Don't reroll the scraps. Lightly dip each side of the rounds into the melted butter. Fold 2 opposite edges of each round into the center and pinch together firmly. Arrange the rolls side by side in rows on a lightly-greased baking sheet; they should be touching to prevent them from springing open. Cover the rolls lightly with plastic wrap and set them aside in a warm place until doubled in bulk, about 45 minutes. Preheat the oven to 400 degrees. Bake the rolls on the middle rack of the preheated oven for 5 minutes, then lower the heat to 375 degrees and bake until light golden-brown, 15 to 20 minutes longer. For soft, buttery rolls, brush them with melted butter as soon as they come out of the oven. Serve at once. This recipe yields about 40 rolls.


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