Pin It

I LOVE fresh baked bread of any kind.  There is just something magical about the end result.  The smell fills the entire house and it is hard not to immediately dive in.  I feel a sense of pride when pulling out a tray of dinner rolls or a loaf of bread.  How can these few simple ingredients turn out into something so wonderful?

Bread actually intimidated me for a long time.  It just seemed so temperamental and difficult.  But it really isn’t.  Patience is important, so that was something I had to work on.  But the effort is well worth it.  Now, I want to have fresh baked bread all the time.  But some days there just isn’t time.  These rolls are great because you can do most of the work one day and simply have to roll them out and let them rise on another day.  I can make the dough and bake just 12 rolls and save another 36 rolls for later in the week.  {Leftovers don’t seem so bad if they are paired with fresh from the oven rolls.  I promise, try it.}

I divide my dough into 4 separate sections and save 3 for later.  Then when I find a few minutes one afternoon, I can simply roll out another ball of dough and let them work on rising until dinner time.  Then just simply bake and I have fresh dinner rolls again!!  Love it.  So while it may be tempting to say that 48 rolls is too many and want to cut down this recipe-DON’T!!  The best part about this recipe is that if makes so many so that you can enjoy them more than once.

Buttermilk Rolls

In the bowl of your stand mixer, dissolve yeast and 1 tablespoon sugar in ¼ c. warm water and let proof a few minutes. Add the buttermilk, 3 cups of flour.  Mix until well combined and no lumps remain.  Cover and let this stand at room temperature until double in size, about 2 hours.

Add the remaining sugar (1/2 cup-1 tablespoon), eggs, salt, oil, baking soda and 5 cups of flour.  Mix well and knead for 7-10 minutes using the dough hook on your mixer.

Divide the dough into 3-4 separate sections depending on the desired size.  If divided into 3 sections, you will get 36 large rolls.  Dividing into 4 sections will give you 48 dinner size rolls.

If you are not going to be making all of the rolls immediately place the remaining dough in the refrigerator, lightly covered with plastic wrap.  The air needs to be able to circulate. (Do NOT store in an airtight container.  The yeast will ferment and the dough will not be good.)  The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator.  The dough will keep for 7 days in the refrigerator.

Roll out each ball of dough onto a lightly floured surface into a large circle.  Cut the circle into fourths and then cut each of those sections into thirds.  {I like to use my pizza cutter-it makes it so much easier.}  You should get 12 triangles.  Now starting with the wider side begin rolling up the triangle.  Place on a greased baking sheet.  Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ – 2 hours. Dough from the refrigerator will take longer because the dough is cold, so be sure to allow for the extra time.

Bake at 350° for 10-12 minutes. Brush with melted butter if you like.  {I prefer this, it gives the tops a nice shine and it just tastes so good.}

*Recipe slightly adapted from thesisterscafe.com