Tuesday, July 17, 2012

Easy Homemade Buttermilk Dinner Rolls!

 
 
This recipe has been all over Pinterest and the various blogs and anything with buttermilk in it catches my eye, so I thought I would give it a try.  If you are a little leery of making homemade breads, this one is a good one to start out with because it's very forgiving and not really all that temperamental like some others.  The other great thing about this recipe is that it can be made ahead and you can just take out what you want to make and refrigerate the rest for up to seven days.   I did tweak the recipe slightly, but not a lot, if you have read many of my recipes you know I am bad about changing recipes.  I don't know which blogger or pinner started this recipe originally so I am not sure who to give credit to, but thank you for it, because it turned out great!   Here is what you will need:


3 cups buttermilk (room temperature, you can put it in the microwave for about 30 seconds)
3 cups plain flour ( I prefer White Lily)
1 pkg yeast (1/4 oz.), dissolved in a 1/4 cup warm water
3/4 cup sugar
2 tsp. salt
1 tsp. baking soda
5 cups plain flour
3 eggs
3/4 cups oil
butter


Dissolve the yeast in 1/4 cup warm water.  Just warm tap water works, make sure it is not too hot or it will kill your yeast.  Let it sit while you mix the other ingredients and it will activate. You should see some bubbles.  Mix the buttermilk, first  3 cups of flour, and the yeast together in a  large mixing bowl. Cover with a clean kitchen towel and let this rise for about 2 hours or until double in size.



Next add the sugar, beaten eggs, the other 5 cups of flour, salt, baking soda, and all of oil except about 1/4 cup.  Mix together and kneed to dough for about 3-5 minutes.  Take out what you want to cook for a meal and place the rest covered back in the refrigerator. Pour the remaining oil over the rest of the dough and turn it.  This keeps it from being too sticky in the bowl.  Make sure your bowl is big enough to allow for the rest of the dough to double, because it will rise even in the refrigerator.  About 1/3 of the dough will make approximately 12 nice size rolls.  The entire recipe will make approximately 36 rolls.
Place your dough on a floured surface and roll it into a circle.  With a pizza cutter or sharp knife cut it into fourths and then each fourth into three sections. 









Roll each into a crescent shape and place it on a buttered cookie sheet.  Brush melted butter over each roll.  Let these sit and rise for about 2 hours.  They should double in size.  If they were not refrigerated, they may rise more quickly.  Once they have risen, place them in a preheated 350 degree oven for about 12-13 minutes.  They should be just browned.
"Easy Homemade Buttermilk Dinner Rolls" are sure to impress your family and guests!






19 comments:

  1. Hi! I was planning on making these today, but wondering how many eggs are needed for this recipe? The number isn't listed with the other ingredients! Thanks!!

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    Replies
    1. 3 eggs, thank you for calling my attention to that, I didn't even realize I left it out. I hope you enjoy them.

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  2. will they be sweet from that much sugar? i'm not a big fan of sweet in my breads, be it rolls or cornbread...thanks!

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  3. How thick do you roll the circle

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  4. No, these are not sweet at all. In yeast breads, you need the sugar to get the yeast to work.

    On how thick to roll them, roll it out a little thicker than pie crust, but not as thick as biscuits. You don't want it real thick because you will be rolling it into crescent rolls. Also, it will rise again and get thicker and puffier after you make them into crescents.

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  5. I made these tonight, they were a hit! Will probably make them again for Thanksgiving =)

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  6. I made these tonight, they were a hit!

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  7. What is PLAIN FLOUR????

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  8. Plain flour is the same thing as all purpose flour...it's not self rising flour.

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  9. What is oil butter? And can you get it anywhere?

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    Replies
    1. It isn't oil butter. It's oil and butter. Oil is for the recipe and butter is for the pan and brushing the tops of the rolls.

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  10. I don't have any plain flour, can I use self-rising? Do I omit anything?

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  11. You really shouldn't use self rising flour. It just won't work the same. If you do, leave out the salt and soda.

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  12. How long can you refrigerate the dough?

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  13. You said to add 3 eggs. When in the recipe do I add the eggs?

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  14. I think it said at the top of the page it can be stored in the refrigerator for up to 7 days.

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  15. Why does the recipe call for so much flour ?

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  16. can these be premade and frozen ?

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  17. Going to try they soon! Hope they're delicious!! :)

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