Prep 45 mins
Cook 30 mins
This recipe was given to me by a neighbor, now deceased. It can be halved, doubled, tripled, quadrupled... whatever... to accommodate your needs. It's pretty easy for a yeast based bread; even easier if you have a heavy duty mixer with a dough hook or a large food processor. The rolls freeze very nicely if slightly underbaked. Time does not include rising time
- 2 cups buttermilk (100-110 degrees F)
- 2 packages dry yeast
- 1 package outdated old dry yeast, for flavor (optional)
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons extra virgin olive oil (preferable) or 3 tablespoons vegetable shortening, melted (a distant second choice)
- 5 -6 cups unbleached flour or 5 -6 cups flour, to taste
- shortening, bor baking sheets
- cornmeal, for baking sheets
- In a large mixing bowl or bowl of a heavy duty mixer, dissolve yeast and sugar in warmed buttermilk.
- Add 1 cup flour, and beat until smooth.
- Allow to set for 5-10 minutes, until mixture starts to foam and bubble.
- Add salt, baking soda, baking powder, and olive oil.
- Stir to dissolved, and add 3 more cups flour, 1 cup at a time, and mix until smooth.
- If using mixer, replace paddle beater with dough hook.
- Add fifth cup flour, 1/4 cup at a time, while kneading; dough will still be rather sticky.
- Add sixth cup flour, 1-2 Tbsp at a time, while kneading dough, until dough is no longer too sticky.
- If using mixer, dough will begin to form a ball around the dough hook.
- If kneading by hand, dough will no longer stick to bowl and hands too much, though it may still be slightly sticky.
- Use more or less flour as necessary to reach this state.
- Place dough in an oiled bowl, and turn to oil top of the dough.
- Cover, and let rise in a warm place, 80-90OF,until doubled in volume, about 45 minutes.
- Punch down dough, and knead by hand for about a minute to incorporate surface oil.
- Divide dough into one oz pieces, about the size of a large walnut, for small rolls, or two oz pieces, a little larger than a golf ball, for normal size rolls.
- Roll pieces by hand into smooth balls, and place them about one inch apart on greased cookie sheets that have been sprinkled with cornmeal.
- Brush the rolls with cold water, or mist them using a spray bottle.
- Let rolls rise in a warm (80 degrees F+), draft-free place for 30-45 minutes, until doubled in volume.
- A good place to do this is your oven.
- If the oven has a pilot light, just place the baking sheets in the oven.
- If you have an electric oven or one with an electric ignitor instead of a pilot light, turn on the oven for 45-60 seconds, and turn it off before placing the baking sheets in the oven.
- Remove the baking sheets from the oven, and preheat oven to 400 degrees F.
- Bake rolls for 18-20 minutes, checking after 18 minutes, until a light, golden brown.
- Remove rolls from baking sheets, serve immediately, or cool to room temperature on wire racks if you plan to freeze them.
- If you are going to freeze them, place cooled rolls in plastic freezer bags, preferably double bagging them.
- To reheat, thaw for about a half hour, and heat in a 350 degree F oven for about 10 minutes.
- This recipe makes about 60 mini-rolls or 30 large rolls.