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Author Notes: My Great Gram had encouraged my mother and grandmother to make these for years, according to lore. I finally dusted off the recipe card this year to see why. I've made some minor adjustments, but these have been a huge hit inside and out of our family gatherings.
The double rise makes these rolls pretty fool proof. I make little rolls that seem to make these pretty irresistible in mixed company, but you can make larger rolls or bake it as a loaf if you'd like. —motease
Makes 64 small rolls
- 1 cup buttermilk (I prefer Kate's)
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 teaspoon baking soda
- 2 teaspoons Diamond kosher salt
- 2 1/2 cups all purpose flour, seperated
- 8 tablespoons unsalted butter, melted (more if needed)
- 2 pinches coarse salt for sprinkling
- Heat buttermilk either on stove top or microwave until warm (~110°F), whisk in sugar and yeast and let sit until frothy, about 5 minutes.
- In a large bowl, whisk together salt, soda, 1 cup flour. Add buttermilk mixture and melted butter, whisk until smooth. Add remaining flour until dough comes together.
- Turn dough out onto a lightly floured board, knead dough until smooth, about 5 minutes. Pat dough into roughly a 8x6" rectangle. Using a bench knife, cut dough into 4 even pieces. Cut each square evenly into 16 squares, for 64 pieces total.
- Strech each piece into a square, dip in butter and tuck corners to make a roll. Place into 2 buttered 8" baking pans (I use an old 8x11" baking dish - be flexible!). Repeat until all pieces are dipped and rolled. Cover with plastic wrap and let rise about 90 minutes, until doubled.
- Preheat oven to 400°F. Brush rolls again with melted butter and sprinkle lightly with salt. Bake 30 minutes, rotating pan once during cooking to ensure even browning.
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
More Great Recipes:
Bread, Rolls & Muffins