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    You are in: Home / Recipes / Fast Buttermilk Yeast Rolls Recipe
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    Fast Buttermilk Yeast Rolls

    Fast Buttermilk Yeast Rolls. Photo by pattikay in L.A.

    1/2 Photos of Fast Buttermilk Yeast Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    1 hrs 20 mins

    20 mins

    pattikay in L.A.'s Note:

    These are great! They are indeed quick for yeast rolls (with just one rising) and they're really soft and tasty. From The New Vegetarian Epicure. Prep time includes rising.

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    Units: US | Metric


    1. 1
      Heat the buttermilk, water and butter together, stirring over low heat just till the butter begins to melt.
    2. 2
      Remove from heat and pour the liquid into another container.
    3. 3
      Stir as the butter finishes melting. The liquid should feel hot to the touch, but not scalding.
    4. 4
      Stir together 2 1/2 cups flour with the yeast, sugar, salt and baking soda.
    5. 5
      Stir in the oats.
    6. 6
      Mix the warm liquid into the dry mixture and stir till a sticky dough forms.
    7. 7
      Sprinkle the remaining flour on a board or counter top and turn the dough out on it, coating the dough with the flour.
    8. 8
      Knead gently for about 5 minutes, working in more flour as you go.
    9. 9
      The dough should remain fairly soft, but become smoother and more elastic.
    10. 10
      Form the dough into a rope about 20 inches long, then cut it into 12 equal pieces.
    11. 11
      Shape each piece into a ball, pulling the sides down and pinching together at the bottom.
    12. 12
      Arrange the balls on a butter baking sheet, seam side down, and cover with a tea towel.
    13. 13
      Or, put balls of dough close together in a buttered 10-inch cake pan; they will grow together as they rise, forming a "loaf" of rolls that will easily pull apart.
    14. 14
      Either way, leave the rolls to rise in a warm, sheltered place for about an hour (less if using fast-rising yeast).
    15. 15
      Bake the rolls in a preheated 350°F oven for 20-22 minutes, or until they are lightly browned and sound hollow when the bottom is tapped.
    16. 16
      Cool the rolls on a rack for a few minutes before serving.

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    Ratings & Reviews:

    • on May 06, 2008


      These are lovely rolls. I subbed 1 cup of fine ground whole wheat flour for one cup of the regular and they turned great anyway. They have a mild tang from the buttermilk not unlike buttermilk biscuits but with the softness and fluffiness of a good yeast roll. They aren't a sweet style roll which I liked cause I think a lot of dinner rolls are too sweet. My kids and fiancee goggled these up. I will definitely be making them again.

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    • on June 04, 2007


      These are a nice yeast roll. I used fat free buttermilk, light butter, and white wheat flour. These produced a nice roll. Not terribly light, but that certainly could be from the flour! We enjoyed these as a side to crab salad for lunch and will munch on the rest. The kids helped with these and loved the kneading.

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    • on March 20, 2007


      I have mixed feelings sbout these rolls. They did come together quickly and the dough was easy to work with, however the texture of mine was not as light as I anticipated and I'm not sure if the addition of the oats was a plus. That said, the directions were very clear and easy to follow; the amount of sugar was just right, yield and baking time perfect. Hot from the oven with butter - YUM! Thanks for sharing your recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fast Buttermilk Yeast Rolls

    Serving Size: 1 (69 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 152.9
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.8 g
    Cholesterol 3.5 mg
    Sodium 281.3 mg
    Total Carbohydrate 28.8 g
    Dietary Fiber 1.4 g
    Sugars 2.4 g
    Protein 5.0 g

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