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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
cup buttermilk (I prefer Kate's)
tablespoons unsalted butter, melted and cooled slightly
teaspoons active dry yeast
teaspoon baking soda
teaspoons Diamond kosher salt
cups all purpose flour, seperated
tablespoons unsalted butter, melted (more if needed)
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
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