I enjoy making fresh rolls for my family. These rolls have a wonderful texture and they do not dry out like other rolls can. This recipe was written for the bread machine but you could make it by hand or with the use of a mixer with a bread hook. Give this recipe a try. I’m sure you will enjoy it.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Makes |
24 rolls |
48 rolls |
72 rolls |
96 rolls |
120 rolls |
144 rolls |
| Ingredients | ||||||
| Warm buttermilk |
1-1/2 C. + 2 T. |
3-1/4 C. |
4-3/4 C. + 2 T. |
6-1/2 C. |
8 C. + 2 T. |
9-3/4 C. |
| Oil |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Sugar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Salt |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
4 T. |
| Baking soda |
3/4 t. |
1-1/2 t. |
2-1/4 t. |
1 T. |
1 T. + 3/4 t. |
1 T. + 1-1/2 t. |
| Bread flour |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
| Dry yeast |
2-1/4 t. |
1 T. + 1-1/2 t. |
2 T. + 3/4 t. |
3 T. |
3 T. + 2-1/4 t. |
4 T. +1-1/2 t. |
| Butter or margarine (melted), optional |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
Assembly Directions:
In bread machine, place first 7 ingredients (buttermilk through yeast) in order suggested by manufacturer. Select dough setting. (Check after 5 minutes of mixing; add 1 to 2 Tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide into 24 pieces; shape each into a ball. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with melted butter, if desired. Bake at 350° for 12 – 14 minutes or until golden brown. Remove from pan to wire rack to cool.
Freezing Directions:
Cool completely and place in freezer bags. Seal, label and freeze.
Serving Directions:
Thaw, if frozen. Can be served at room temperature or wrap in foil and bake at 350° for 10 minutes or until warm.
Nutritional Info: including butter
Per Serving: 270 Calories; 9g Fat (31.6% calories from fat); 7g Protein; 39g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 508mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1-1/2 Fat; 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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