Prep 3 hrs
Cook 20 mins
These are a Hill tradition at Thanksgiving - Grandma had these rolls mastered and always made it look easy. However it seems every year someone has a roll failure - no one does it like Grandma I guess. Prep time includes rising time.
- 3 3⁄8 active dry yeast (1 1/5 pkgs yeast)
- 2 tablespoons warm water
- 3 cups buttermilk
- 3 cups all-purpose flour
- 1⁄2 cup sugar
- 1⁄2 melted shortening or 1⁄2 canola oil
- 3 eggs, slightly beaten
- 1 teaspoon baking soda
- 2 teaspoons salt
- 5 cups flour
- melted butter
- Mix the yeast into the warm water, then slowly add the buttermilk. Stir in 3 cups of flour - set to the side until double in size. Add the remaining ingredients -this is a fairly wet dough.
- Put the dough into a large greased bowl - make sure to grease the top of the dough (I use cooking spray). Place plastic over the top and set aside until double again. At this stage you can also place in the refrigerator until the next day.
- Place some flour on the counter and roll the dough out. Melt some butter in a shallow dish. Use a biscuit cutter and cut out the dough. Dip one side into melted butter, use knife to make a crease in the center, fold over pinching slightly and place on a greased jelly roll pan. Continue until pan is full - don't forget to leave a little room to let them rise. This recipe usually takes a large cookie sheet and a medium size sheet. Cover and let rise.
- Cook for 20 minutes at 350 degrees.