The African-American Heritage Bookbook/Carolyn Quick Tillery 1996

Buttermilk Rolls
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 dozen N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 teaspoon sugar 1/2 cup warm water (110 to 115 degrees F) 3 packages active dry yeast
5 cups self-rising flour 1/4 cup sugar 1 teaspoon baking soda
2 tablespoons solid vegetable shortening 2 cups warm buttermilk 1 cup butter



1 Add 1 teaspoon of the sugar to warm water and dissolve yeast in the mixture; set aside. In a large mixing bowl, combine flour, the 1/4 cup sugar, and baking soda. Cut in shortening until the mixture resembles coarse meal. Stir in yeast mixture and buttermilk; mix well. Turn out onto a lightly floured surface; knead lightly a few times. Roll out to a 1/2-inch thickness. Cut with a floured biscuit cutter. Reroll scraps and cut again until all dough is used. Melt butter, dip biscuits into melted butter, and arrange them on a cookie sheet. Cover and let rise approzimately 1 hour. Bake at 400 degrees F. for 10 minutes or until golden.

Back