LoriLee in TX's Note:
I used to help out in my Sunday School teacher's ranch kitchen during roundup time. She always made these quick and easy sourdough-like rolls. They are great made up and used immediately or kept in the fridge and used several days later. She called them "Dee Davis Sourdough Biscuits" after the man who gave her the recipe.
My Private Note
Units: US | Metric
- 1In very large bowl, add water and sprinkle yeast over the top. Allow to set about 5 minutes until mixture is bubbly.
- 2Add sugar, oil, buttermilk. Mix well.
- 3Add 3 cups flour, salt, soda, and baking powder. Mix well. Then add rest of flour. Mixture will be thin.
- 4Cover and place in fridge until ready to use. (Mixture thickens up.)
- 5To use: On floured counter, place desired amount of dough. Sprinkle top with flour and flatten to about 1/2 inch. Use biscuit cutter dipped in flour, or a sharp knife dipped in flour and cut into wedges or squares.
- 6Place rolls on well greased baking sheet or pan. Bake at 350-400 degrees for about 15-20 minutes.
- 7If you like the old-fashioned way, use melted bacon drippings in your pan to dip and turn the rolls in before baking. This is how we made them on the ranch.
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Nutritional Facts for Easy Texas Sourdough Rolls
Serving Size: 1 (38 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 104.2
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 0.5 g
- Cholesterol 0.4 mg
- Sodium 176.7 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 0.4 g
- Sugars 3.6 g
- Protein 2.0 g