Buttermilk Rolls


(1 vote) 5 1

These are unusually light and feathery

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Necedah, WI

Time needed

20+ min preparation + 20 min cooking

Serving Size / Yield

24 Rolls


  • 3 C Sifted flour
  • 1 Tbs Sugar
  • 1 tsp Salt
  • 1/4 tsp Baking soda
  • 1/4 C Chilled lard, butter, or margarine
  • 1 pkg Active dry yeast
  • 1/4 C Water (105-115 F)
  • 2/3 C Lukewarm buttermilk
  • 1 – 2 Tbs Melted butter or margarine

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Sift dry ingredients into a bowl and cut in lard until texture of coarse meal. Pour warm water in a warm large bowl, sprinkle in yeast, and stir to dissolve; add buttermilk. Pour into a well in flour mixture, and stir until dough comes together
Knead on a lightly floured board until elastic, about 5 minutes.
Let rise in a buttered bowl, covered with cloth, in a warm, draft free spot about 3/4 hour until doubled in bulk. Punch dough down, turn onto board and knead 1 minute.
Shape into 1 1/2 inch balls, place 2 inches apart on a greased baking sheet, cover, and let rise until doubled, about 1/2 hour.
Meanwhile, preheat oven to 425 F.
Brush rolls with melted butter and bake 15 to 20 minutes until browned.

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