Fast Buttermilk Yeast 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.

BUTTERMILK CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
• Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
• On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 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.

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.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

BUTTERMILK YEAST ROLLS

Steps:

• 1. Combine yeast and 1/2 cup warm water 1 tablespoon sugar. Mix in large bowl, stir until disolved good and set aside.
• 2. Sift dry ingredients and heat buttermilk over low heat until luke warm and add to yeast mixture
• 3. Add rest of the sugar, oil and mix well, add dry ingredients 2 cups at a time, mix well
• 4. Let stand 10 minutes. kneed for 5 minutes. Shape and place on greased pan, brush top with butter. Let rise for 30 minutes.
• 5. Bake in a 400 degree preheated oven for 8 to 10 minutes. WATCH close, they brown fast.
• 6. TIP: You might want to check the date on your yeast and use a box of new baking soda.

BUTTERMILK ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Beat in the buttermilk, oil, sugar, salt, baking soda and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Divide into 18 pieces; roll into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks.

QUICK YEAST ROLLS

Steps:

• In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
• Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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.