Buttermilk Rolls

Name: Buttermilk Rolls
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 30 rolls
Ingredients: 2 cups buttermilk (100-110 degrees F); 2 packages dry yeast; 1 package outdated old dry yeast, for flavor (optional); 2 tablespoons sugar; 2 teaspoons salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 3 tablespoons extra virgin olive oil (preferable) or 3 tablespoons vegetable shortening, melted (a distant second choice); 5 -6 cups unbleached flour or 5 -6 cups flour, to taste; shortening, bor baking sheets; cornmeal, for baking sheets

Submitted by Toby Jermain

"This recipe was given to me by a neighbor, now deceased. It can be halved, doubled, tripled, quadrupled... whatever... to accommodate your needs. It's pretty easy for a yeast based bread; even easier if you have a heavy duty mixer with a dough hook or a large food processor. The rolls freeze very nicely if slightly underbaked. Time does not include rising time"

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Ready In:: 1hr 15mins
Ingredients:: 11
Yields:: 30 rolls

ingredients

2 cups buttermilk (100-110 degrees F)
2 packages dry yeast
1 package outdated old dry yeast, for flavor (optional)
2 tablespoons sugar
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons extra virgin olive oil (preferable) or 3 tablespoons vegetable shortening, melted (a distant second choice)
5 -6 cups unbleached flour or 5 -6 cups flour, to taste
shortening, bor baking sheets
cornmeal, for baking sheets

directions

In a large mixing bowl or bowl of a heavy duty mixer, dissolve yeast and sugar in warmed buttermilk.
Add 1 cup flour, and beat until smooth.
Allow to set for 5-10 minutes, until mixture starts to foam and bubble.
Add salt, baking soda, baking powder, and olive oil.
Stir to dissolved, and add 3 more cups flour, 1 cup at a time, and mix until smooth.
If using mixer, replace paddle beater with dough hook.
Add fifth cup flour, 1/4 cup at a time, while kneading; dough will still be rather sticky.
Add sixth cup flour, 1-2 Tbsp at a time, while kneading dough, until dough is no longer too sticky.
If using mixer, dough will begin to form a ball around the dough hook.
If kneading by hand, dough will no longer stick to bowl and hands too much, though it may still be slightly sticky.
Use more or less flour as necessary to reach this state.
Place dough in an oiled bowl, and turn to oil top of the dough.
Cover, and let rise in a warm place, 80-90OF,until doubled in volume, about 45 minutes.
Punch down dough, and knead by hand for about a minute to incorporate surface oil.
Divide dough into one oz pieces, about the size of a large walnut, for small rolls, or two oz pieces, a little larger than a golf ball, for normal size rolls.
Roll pieces by hand into smooth balls, and place them about one inch apart on greased cookie sheets that have been sprinkled with cornmeal.
Brush the rolls with cold water, or mist them using a spray bottle.
Let rolls rise in a warm (80 degrees F+), draft-free place for 30-45 minutes, until doubled in volume.
A good place to do this is your oven.
If the oven has a pilot light, just place the baking sheets in the oven.
If you have an electric oven or one with an electric ignitor instead of a pilot light, turn on the oven for 45-60 seconds, and turn it off before placing the baking sheets in the oven.
Remove the baking sheets from the oven, and preheat oven to 400 degrees F.
Bake rolls for 18-20 minutes, checking after 18 minutes, until a light, golden brown.
Remove rolls from baking sheets, serve immediately, or cool to room temperature on wire racks if you plan to freeze them.
If you are going to freeze them, place cooled rolls in plastic freezer bags, preferably double bagging them.
To reheat, thaw for about a half hour, and heat in a 350 degree F oven for about 10 minutes.
This recipe makes about 60 mini-rolls or 30 large rolls.

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RECIPE SUBMITTED BY

Toby Jermain

Houston, TX

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!

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