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Buttermilk Rolls
Ingredients
2 Cups Buttermilk
1 Cup Yeast
2 tblspns. Melted Butter
4 Cups Flour
1 Pinch Salt
1/4 Cup Suugar
1/2 tspn. Bi-carb.
2 Cups Buttermilk
1 Cup Yeast
2 tblspns. Melted Butter
4 Cups Flour
1 Pinch Salt
1/4 Cup Suugar
1/2 tspn. Bi-carb.
Method
Gently heat the buttermilk and then cool.Dissolve the cake of yeast in 1/2 cup of the tepid buttermilk with the Bi-carb.,salt and sugar.Beat well and then stir inhalf the flour.Add the melted buttter,then the rest of flour.Knead lightly, cover and let rise till doubled in bulk.Knead down and half dough.Roll each half into a square 1/8" thick.Brush with melted butter.Cut into 1-1/2" strips and stack them.Cut off pieces about 1-1/2" wid. It is easy to do this with a piece of thread as you would cut cheese. Place in buttered muffin tins, cut edges up, and bake at 425 degree F for about 20 minutes, till lightly browned.
Gently heat the buttermilk and then cool.Dissolve the cake of yeast in 1/2 cup of the tepid buttermilk with the Bi-carb.,salt and sugar.Beat well and then stir inhalf the flour.Add the melted buttter,then the rest of flour.Knead lightly, cover and let rise till doubled in bulk.Knead down and half dough.Roll each half into a square 1/8" thick.Brush with melted butter.Cut into 1-1/2" strips and stack them.Cut off pieces about 1-1/2" wid. It is easy to do this with a piece of thread as you would cut cheese. Place in buttered muffin tins, cut edges up, and bake at 425 degree F for about 20 minutes, till lightly browned.