1.5.08

Buttermilk Rolls

Made these babies today. I quartered the recipe and it made one pan of deliciousness. Although, I think the time required might be too high. I had the rolls in for 15 minutes and they are overdone. I think 10-12 minutes would be better. Don't ask me why it would take 20-30 minutes...You're guess is as good as mine! But, it's weird, because I made these for Thanksgiving and I don't remember 20 minutes being too long.... Very interesting...


Buttermilk Pan Rolls

18 to 23 cups all-purpose flour
1 cup buttermilk blend powder
½ cup sugar
2 tablespoons salt
4 ½ teaspoons active dry yeast
1 teaspoon baking soda
7 cups warm water (120° to 130°)
1 cup vegetable oil

In a large mixing bowl, combine 15 cups flour, buttermilk powder, sugar, salt, yeast and baking soda. Add water and oil. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 ¼ hours.

Punch dough down. Divide into 80 pieces. With lightly floured hands, shape each into a ball. Place in two greased 15 x 10 x 1 baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-30 minutes or until lightly browned. Remove from pans to wire racks. Serve warm. Yield: 80 rolls.

And thanks Jess for the homemade strawberry jam! I was the perfect touch for the rolls!

2 comments:

Auntie Eileen said...

Did you really make this whole recipe? What did you do with all those rolls? How did you get them all baked? I would have worn out before I got them all done. You are such an amazing person. I am so glad that you are doing this. It is a great way to keep track of your life.

patrick & carly said...

No way...that would make WAY too many rolls. I quartered the recipe. But, I used a convection oven so I can do three sheets in the oven at a time. It's a beautiful thing!