Fast Buttermilk Yeast Rolls Recipes

SOFT BUTTERMILK DINNER ROLLS

Steps:

• Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.

FAST BUTTERMILK YEAST ROLLS

Steps:

• Heat the buttermilk, water and butter together, stirring over low heat just till the butter begins to melt.
• Remove from heat and pour the liquid into another container.
• Stir as the butter finishes melting. The liquid should feel hot to the touch, but not scalding.
• Stir together 2 1/2 cups flour with the yeast, sugar, salt and baking soda.
• Stir in the oats.
• Mix the warm liquid into the dry mixture and stir till a sticky dough forms.
• Sprinkle the remaining flour on a board or counter top and turn the dough out on it, coating the dough with the flour.
• Knead gently for about 5 minutes, working in more flour as you go.
• The dough should remain fairly soft, but become smoother and more elastic.
• Form the dough into a rope about 20 inches long, then cut it into 12 equal pieces.
• Shape each piece into a ball, pulling the sides down and pinching together at the bottom.
• Arrange the balls on a butter baking sheet, seam side down, and cover with a tea towel.
• Or, put balls of dough close together in a buttered 10-inch cake pan; they will grow together as they rise, forming a "loaf" of rolls that will easily pull apart.
• Either way, leave the rolls to rise in a warm, sheltered place for about an hour (less if using fast-rising yeast).
• Bake the rolls in a preheated 350°F oven for 20-22 minutes, or until they are lightly browned and sound hollow when the bottom is tapped.
• Cool the rolls on a rack for a few minutes before serving.

BUTTERMILK YEAST ROLLS

Steps:

• Dissolve yeast in warm water; let stand about 5 minutes.
• Add sugar, salt, soda and egg.
• Add emough flour to make a stiff batter and beat about 2 minutes on medium speed of mixer.
• Pour in warm buttermilk and melted butter.
• Add enough flour to make a firm dough; knead until smooth and elastic, about 8 - 10 minutes.
• Put in a large, buttered bowl and let rise until doubled, about 1 hour.
• Punch dough down and let rest about 5 minutes.
• Form dough into 24 balls and place in three buttered round cake pans. Rise, covered, until doubled in bulk.
• Brush rolls with heavy cream or melted butter, if desired.
• Bake at 350 for 25 - 30 minutes. Remove from pans and cool on wire rack.