Buttermilk Rolls

November 4, 2008


I found these on Sisters’ Cafe, and they really are as good as she says. I made them for my mother-in-law’s birthday dinner, and she raved about them. Just thinking about them makes me want to eat one!


Buttermilk Refrigerator Rolls

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (may need up to a cup more)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours. Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes.
Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days.
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ – 2 hours. Dough from the refrigerator will take longer because it is cold. Bake at 350° for 10-12 minutes.

*Makes 3 to 4 dozen rolls, depending on how big you want them.

*I didn’t have any buttermilk, so I added some white vinegar to milk.


By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!