Divine One Hour Buttermilk Rolls Recipes

Steps:

• 1. Preheat oven to warm, 170 degrees F (for dough rising).
• 2. Place butter, buttermilk and water into a heat proof bowl. Microwave until butter is mostly melted and between 115-120 degrees F.
• 3. In a large bowl place flour, sugar, yeast and salt mix to combine. Add warm milk mixture with butter. Mix to form smooth dough. Transfer dough to a lightly floured countertop. Knead several minutes untill firm dough forms.
• 4. Cut into 12 equal pieces and place onto lightly oiled sheetpan. Place into warm oven and let rise in warm oven for 20-30 minutes.
• 5. Bake for 12-14 minutes at 350, until just barely turning golden brown on top. Remove, brush with melted butter and serve.

Steps:

• Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.

Steps:

• Combine yeast and sugar in large bowl.
• Set aside.
• Heat the buttermilk and water in the microwave until warm- NOT HOT!
• About 45 seconds to 1 minute.
• Pour the buttermilk slowly into the yeast/sugar mixture until combined.
• Allow this mixture to sit for 5 minutes.
• Add oil and dry ingredients, mixing until a soft dough forms.
• Allow the dough to rest for about 10 minutes.
• While the dough is resting, melt the butter in a 9" round (dark) cake pan.
• Spray your hands with butter or cooking spray, and scoop out a piece of dough (about 2-3 T. size).
• Roll it into a ball in your hands.
• Drop the ball into the pan, and roll it around in the butter.
• Repeat this process with the remaining dough, buttering hands again as needed.
• You will wind up with about 12 rolls.
• Place the pan in a warm place to rise, for 30-60 minutes.
• Longer is better, of course.
• Preheat the oven to 425, and bake for 8-12 minutes until golden brown.
• You don't need butter with these!

Steps:

• Refresh the sourdough starter the night before.
• Mix the buttermilk, butter, yeast and starter until blended uniformly.
• Add flour and salt and mix thoroughly, cover and let rest for 20 minutes.
• Knead for 3 to 4 minutes and stretch and fold the dough, letter style, top to bottom and side to side.
• Place in a straight sided clear container and let rise for 15 minutes.
• Stretch and fold the dough and replace in the container to rise until double in volume.
• Divide into 16 uniform pieces weighing 55 g each and shape into balls.
• Place on parchment paper and cover with oiled plastic.
• Let rise until 1 1/2 times it's original volume (I place one roll in a small straight sided glass to judge the rise).
• Apply an egg wash (1 egg white or egg and 1 tablespoon of water well mixed) and place in a 375F oven near the top of the oven.
• Bake for 8 min and rotate pan 180 degrees. Bake 8 more minutes until internal temperature is 205°F.

Steps:

• Sift and measure flour and resift with baking powder, sugar, salt and soda.
• Cut in shortening.
• Dissolve yeast in warm water.
• Add buttermilk and stir into flour and knead lightly jsut as when preparing biscuits.
• roll and cut with biscuit cutter.
• Place on greased cookie sheet and let rise for 1 hour before baking in a 425 degree oven for 12 minutes.