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!


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!