0 Picture
Ingredients
- 2 envelopes active dry yeast
- 1/4 C warm water
- 1 1/2 C warm buttermilk
- 1/2 C melted crisco shortening, cooled slightly
- 3 Tbsp sugar
- 4 1/2 C all purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
Details
Servings 24
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
In large bowl of a stand mixer with dough hook attachment in place, sprinkle yeast in warm water to soften. With mixer on low speed, add buttermilk, sugar & warm (NOT HOT) melted crisco. Turn off mixer.
Step 2
Sift together in a large bowl flour, salt & soda. Turn mixer on low and gradually add flour mixture to liquid mixture. Turn up speed of mixer as needed when flour has all been added. Beat till dough is smooth & elastic. Turn off mixer & let dough rest 10 minutes. While dough rests, prepare 2 baking pans, 9x13" by greasing sides & bottoms with crisco.
Step 3
Remove dough from bowl & place on lightly floured board or surface. Sprinkle with flour just eniugh to keep dough from sticking to your hands or rolling pin. Press or roll dough out & divide into 24 equal pieces. Shape as desired & place 12 rolls in each of the prepared pans. Cover with clean dish towels & place in warm, draft free place to rise for 30 minutes. Preheat oven to 400* F. When dough has doubled in size, about 30 minutes, place pans in oven & bake for 12 to 15 minutes or till LIGHTLY browned. Remove from oven & serve warm.
If you don't have buttermilk, place 1 Tbsp white vinegar in a 1 cup measure & add milk to reach 1 cup. Once you've made these rolls, it gets easier each time!! Enjoy!!!
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Chef Tips and Tricks
Try this clever trick to make the perfect zebra cake!
Ingredients
- 2 large water or soda bottles (empty)
- 2 cups flour
- 1 cup sugar
- 2 sticks butter
- 6 eggs
- 1 tbsp baking powder
- 1 cup heavy cream
- 4 tbsp cocoa powder
Method
- Preheat oven to 350°F.
- Ready 2 large plastic bottles, cleaned and dried.
- Add 1 cup of flour to each bottle.
- Add 1/2 cup of sugar to each.
- Melt butter, then add equal halves to each bottle.
- Add 6 eggs, 3 in each.
- Add 1/2 tbsp of baking powder to each.
- Add 1/2 cup of heavy cream to each.
- Shake the bottles thoroughly until the contents are well mixed.
- In one of the bottles only, add the cocoa powder.
- Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
- baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
- Continue with alternating additions of each mixture until all batter is used and the tin is full.
- Place in the oven and bake for 30 minutes.
- Serve and enjoy!
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