Food recipes
Fast Buttermilk Yeast Rolls
Fast Buttermilk Yeast Rolls Ingredients: milk, buttermilk, fluid, cultured, lowfat water, bottled, generic butter, without salt wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry...
Fast Buttermilk Yeast Rolls
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
leavening agents, baking soda
oats
Directions:
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 350F 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.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
leavening agents, baking soda
oats
Directions:
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 350F 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.