Prep 15 mins
Cook 30 mins
These are easy to make and they have very good flavor--yummy. There is no rising. They are between a roll and a biscuit. Our family loves them--especially my granddaughter. So good with homemade soup on a cold night. Have given this recipe to many people and they love them.
- 2 (1/4 ounce) packages dry yeast, dissolved in
- 1 cup warm water
- 7 cups flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 4 teaspoons baking powder
- 1⁄2 cup sugar
- 2 cups buttermilk (dry may be used after you add the water)
- 1⁄2 cup vegetable oil
- In a large bowl dissolve the yeast in the warm water.
- In the same bowl mix all the rest of the ingredients.
- Let the bowl of dough sit for about 1/2 hour, but you do not have to--you can bake them right away.
- Roll to 3/4" thickness and cut with biscuit cutter.
- Make as many as you want; the rest can be saved for another time.
- Place on ungreased sheet and bake in 375 degree oven for 10-12 minutes.
- LEFTOVER DOUGH--store in refrigerator up to 2 weeks in an airtight container making sure there is enough room in it as it grows.
These are just fantastic--5 stars from us! They were good as rolls/biscuits to accompany dinner, then incredible a few days later when I used the rest of the batter to make cinnamon rolls. I used half the sugar, and used equal parts white wheat, whole wheat, and spelt flours to add fiber/protein. Since other reviews don't mention how they made cinnamon rolls, here;s what I did: I rolled the dough into a rectangle and brush with butter then sprinkled with sugar and cinnamon. I then rolled the rectangle lengthwise and cut it into equal portions. Because I like gooey rolls I put them close together in a pan (sides touching) I had coated with cinnamon sugar and baked about 20 minutes. Once cool I brushed on a glaze made of powdered sugar, a few T milk, and a few drops each of vanilla and butter extracts. Heaven! Thanks so much for posting, Mimi!
5 stars for easy and 5 stars for taste. Put together quicky, even with letting my dough rest for 30 min they were done fast. I made half the recipe, and had enough dough for dinner rolls 2 nights plus a few "cinnamon rolls" - dough rolled in cinnamon sugar, plus a few sausage cheese biscuits for breakfast. Be sure to put the leftover dough in a LARGE container, the medium sized tupperware I kept mine in kept getting its lid blown off in the fridge from the dough rising! A keeper for sure, thanks so much for posting!
Mimi! I have read every one of the reviews for this recipe, and I honestly don't think I can add anything more! These are a breeze to make, they bake up beautifully,and they are delicious! The convenience of a nice hot roll/biscuit for dinner makes them worth their weight in gold! I have made them twice, and the next time, I may use a little less sugar.These will always be my go-to roll/biscuit. Mine took about 18-19 min. to bake where the crust was nice and brown. I also only got from between 24-26 biscuits, but I may have made them a little larger than you did. No matter, this recipe is definately a keeper, and I thank you for both my hubby and myself. He loves to have fresh bread and I wish I, like another reviewer, had a camera to take his picture when he saw them coming to the table! Thanks so much for sharing this delightful recipe! I noticed that someone said they'd made pizza dough with these, I wonder what this, made into a loaf (as in bread)would come out like? Thanks again!