Buttermilk Rolls (Rinna Harris)

$1.89 ($0.06 per roll)
4 1/2 hours. Makes 32 rolls.

photo courtesy of Rinna Harris

1/8 c warm water
½ Tbsp yeast
1 Tbsp sugar
1½ c Buttermilk (room temperature)
2 c flour
1½ eggs, beaten with a fork
¼ c oil
¼ c sugar
1¼ tsp salt
½ tsp baking soda
3 c flour

Add water, yeast and sugar to a large mixing bowl and let proof a few minutes. Add the buttermilk and flour and mix thoroughly. Let this stand at room temperature until double in size, about 2 hours. Add remaining ingredients. Mix well and knead for 7-10 min. 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.* On an oiled surface, divide dough into 3 portions. Roll one portion into a circle and cut into 8 pieces. Roll pieces into crescent shapes and place on greased baking sheet. Repeat with remaining portions. 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 the dough is cold. Bake at 350° for 10-12 min. Brush with melted butter if you like.

*This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.