Buttermilk Potato Rolls Recipes

BUTTERMILK ROLLS

Steps:

• Heat the buttermilk, butter and sugar in a pot until simmering; whisk in the baking soda, then let cool to lukewarm. Meanwhile, put 1/4 cup lukewarm water in a bowl and stir in the yeast; let stand 5 minutes. Whisk the yeast mixture into the buttermilk mixture.
• Whisk the flour and salt together in a large bowl. Add the liquid and mix until a soft dough forms. Knead the dough in the bowl until it comes together and is smooth, about 2 minutes. Cover with plastic wrap and let stand 30 minutes.
• Butter a 9-by-13-inch glass baking dish. Divide the dough into 12 pieces and roll each piece into a ball. Arrange the balls in the buttered dish. Lightly cover with plastic wrap and let rise until nearly doubled in size, about 1 1/2 hours.
• Preheat the oven to 425 degrees F.
• Bake the rolls until puffed and golden brown, about 15 minutes. Serve warm.

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.

POTATO ROLLS

Steps:

• Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
• Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
• Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

BUTTERMILK POTATO ROLLS

Steps:

• Directions.
• Peel and cube a large russet potato.
• Place in a pot with 2 cups of water and cook until soft and tender.
• Drain, reserving liquid.
• Starter:
• The potato water should be only slightly warm or tepid (about 110F).
• Combine the water and yeast in a small bowl.
• Let stand I minute, then stir until yeast is dissolved.
• Add the flour.
• Stir vigorously for about 100 strokes.
• Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
• Place in a warm (75 F) place until mixture is bubbly (2 -3 hours).
• Place the starter into a large (6-quart+) bowl.
• Dough:
• Add the water, potato, buttermilk and yeast to starter.
• Add 1 cup of flour and stir until it is well combined.
• Add the salt , honey and only enough of the remaining flour to make a thick dough that is difficult to stir.
• Turn the sticky dough out on a floured work surface.
• Dip your hands in flour then knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other.
• Gradually add the remaining flour as you knead for 10-12 minutes.
• Dough will be strong and slightly sticky and will spring back when poked.
• Shape dough into a ball.
• Return dough to the bowl that has been coated with melted butter.
• Brush top of dough with the rest of the melted butter.
• Cover with a clean damp towel and place in a warm place until doubled in volume.
• Deflate the dough, place on lightly floured work surface.
• Knead briefly.
• Cut dough into 3 equal pieces.
• Knead briefly.
• Shape into 24 dinner rolls and 6 mini loaves. ( or 36 dinner rolls if you like)
• Place mini loaves on a greased or parchment-lined baking sheet and the dinner rolls into three greased bread pans.
• Cover with a clean damp towel and put in a warm place (approximately 15-30 mins.) until doubled in volume. ( If you want lighter airier rolls, let them raise an extra 10-15 minutes)
• Preheat oven to 375 F and place oven racks to center of oven.
• Place a pan of water under the rack where the loaves will bake.
• Place rolls/mini breads in the hot oven.
• Bake for about 25 minutes or until they are a light golden brown.
• Remove from oven and allow to cool slightly before serving.
• Brush tops with a bit more melted butter while still hot if you want a softer roll.

BUTTERMILK SCALLOPED POTATOES

Steps:

• Pre-heat oven to 350°F.
• Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
• In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
• Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
• Layer slices in casserole dish.
• In a medium saucepan, saute onion in butter until tender, about 5 minutes.
• Add buttermilk to pan and heat; DO NOT BOIL!
• Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.

BUTTERMILK POTATO ROLLS

Steps:

• Place all ingredients into bread machine. Program for dough and press. start. At the end of the cycle, punch down the dough and turn out onto a lightly floured board. Divide dough and allow to rest for 10 to 15 minutes.
• For cloverleaf rolls, divide dough into equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased muffin pan. For large rolls, divide dough into equal pieces and roll each into a small ball. Arrange balls of dough snugly on a greased baking sheet. Brush rolls with a bit of melted butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
• Preheat oven to 375°F Brush rolls with butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if desired.