Make Ahead

Alabama Buttermilk Light Rolls

December 12, 2010
Author Notes

This is from one of my favorite Southern Cookbooks, Marion Brown's Southern Cookbook, first published in 1951. It has been reissed by the UNC Press. My parents had a copy held together by rubberbands, with a scorch mark on the cover because someone put it down on a hot electric eye. It is described as being "old, old." It was submitted to the cookbook by Mrs. Clary Holt of Burlington, NC —Nora

  • Makes 7 to 8 dozen
  • 2 tablespoons sugar
  • 4 tablespoons shortening
  • 1 packet dry yeast
  • Warm water
  • 2 cups buttermilk
  • 4-6 cups flour
  • 1 teaspoon soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
In This Recipe
  1. Cream sugar and shortening.
  2. Dissolve the yeast in an equal amount of warm water, in a one cup measure. Add buttermilk to fill the cup. Set aside.
  3. Sift four cups of flour with the rest of the dry ingredients.
  4. Alternate adding flour, buttermilk and yeast mixture, and the second cup of buttermilk and shortening.
  5. Work in enough flour to make a soft dough.
  6. Put dough in a bowl and place in refrigerator. The longer the dough is kept there, the better, and the unusual feature of it is that it will rise quickly (in about 1 hour) once it has been thoroughly chilled.
  7. My note: give the dough at least 24 hours in the refrigerator. It will develop a delightful tang. It can be shaped in any way you like, and makes wonderful cinnamon rolls.
  8. Bake at 400 degrees (in a preheated oven) for 15-20 minutes.
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