Prep 1 hr 10 mins
Cook 12 mins
These rolls are moist. If you don't like garlic, substitute fine chopped onion. These freeze well. This makes a large batch. I like cilantro for color and taste.Serve with pork chops or ribs or chicken.
- 314.66 ml margarine or 314.66 ml butter
- 236.59 ml sugar
- 4 eggs
- 2 (14.17 g) package active dry yeast
- 473.18 ml warm milk
- 22.18 ml white vinegar
- 236.59 ml garlic, finely chopped
- 118.29 ml fresh cilantro, finely chopped
- 59.14 ml soaked dried cilantro (optional)
- 4.92 ml salt
- 1064.65-1301.24 ml white flour
- Pam cooking spray
- In large mixing bowl add 1 cup margarine, sugar and break one egg at a time and mix. Then another egg, mix until all eggs are in the bowl and mixed with the margarine and sugar. Add salt and mix.
- Warm one cup of milk in a 2 cup glass measuring cup. Add two pkgs of yeast. Let set, then stir until dissolved.
- Warm another cup of milk and add white vinegar. Stir and set aside.
- Add dissolved milk yeast mixture to mixing bowl. Add garlic and cilantro,.
- Add two cups of flour. Mix with dough hook on mixer.
- Add buttermilk mixture and two more cups of flour. Add one more cup of flour. Mix with dough hook. Scrape the sides of the bowl, make sure all ingredients are mixed inches.
- Add more flour a little at a time to make and form a soft dough.
- Cover and let rise in a warm area until doubled.
- Preheat oven 400*
- Cut the dough in 4 pieces. Roll each piece on a floured surface in a circle. Cut in pie wedges.
- Spray Pam on baking pans.
- Roll up wedges, starting on the long side first. Let rise on baking pans for about 30 minutes.
- Bake for about 10-12 minutes. Brush with melted margarine.
- Note: If you substitute onions instead.
- of garlic, drain any liquid that may have sweated from the chopped onions before adding.