Ingredients
- 1 cup buttermilk
- 1/4 cup water
- 1/4 cup oil
- 3 cups bread flour
- 1 Teaspoon salt
- 2 Tablespoons sugar
- 1/2 Teaspoon baking soda
- 1 package active dry yeast ( 2 1/4 Teaspoons)
Recipe Description
I get the urge to start baking with yeast in August. In late August the humidity in Kentucky eases up and the temperatures fall slightly. The slight change in temperature always makes me think about hearty soups, yeast rolls and bread for Fall. Buttermilk Yeast Rolls are hearty yet very very tender and fluffy!
After the dough is made and risen the first time you press it into a greased 9 inch baking dish. I loved this part, no little balls to roll! The dough is cut with a knife to form the individual rolls, the recipe yields 12 rolls, I decided to make mine a little larger and cut them into nine rolls. Nine rolls gave me a slightly larger roll that was just the right size for Paul. He could make a small breakfast sandwich with them in the morning if he chose to. It worked out perfectly. You’re going to love everything about these yeast rolls ,from the ease of making them to the wonderful texture and flavor. These are a keeper, ENJOY!
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