Prep 1 hr 20 mins
Cook 20 mins
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.
- 1 1⁄4 cups buttermilk
- 1⁄4 cup water
- 1 tablespoon butter
- 3 cups flour
- 1⁄2 ounce yeast (2 envelopes)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 cup rolled oats
- Heat the buttermilk, water and butter together, stirring over low heat just till the butter begins to melt.
- Remove from heat and pour the liquid into another container.
- Stir as the butter finishes melting. The liquid should feel hot to the touch, but not scalding.
- Stir together 2 1/2 cups flour with the yeast, sugar, salt and baking soda.
- Stir in the oats.
- Mix the warm liquid into the dry mixture and stir till a sticky dough forms.
- Sprinkle the remaining flour on a board or counter top and turn the dough out on it, coating the dough with the flour.
- Knead gently for about 5 minutes, working in more flour as you go.
- The dough should remain fairly soft, but become smoother and more elastic.
- Form the dough into a rope about 20 inches long, then cut it into 12 equal pieces.
- Shape each piece into a ball, pulling the sides down and pinching together at the bottom.
- Arrange the balls on a butter baking sheet, seam side down, and cover with a tea towel.
- 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.
- Either way, leave the rolls to rise in a warm, sheltered place for about an hour (less if using fast-rising yeast).
- 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.
- Cool the rolls on a rack for a few minutes before serving.
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.
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.
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!