Tuesday, September 17, 2013

Buttermilk Refrigerator Rolls

Every innkeeper has those recipies in their repoutoire that will come together in next to no time and still elicite rave reviews from guests. These buttermilk rolls are just such a recipe. They mix together in a heartbeat, live in the fridge all week till you need them and bake up light with a fine texture and great flavor. Make them to go along with scrambled eggs and bacon or anytime you need a vehicle for some 'knock your socks off' jams. I love them sprinkled liberally with poppy seeds.
However you decide to bake them up your guests will love them. You will love them even more!


1 packet yeast (2 1/4 teaspoons loose yeast)
4 1/2 cup flour- all purpose
1/4 cup sugar
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 cups buttermilk
1/2 cup warm water
1/2 cup melted butter, cooled to lukewarm

Mix the flour, baking soda, baking powder, yeast, salt, and sugar Mix the liquid ingredients including the melted butter (buttermilk and water) Mix the dry ingredients with a whisk to blend them Add the liquid into the dry ingredients and mix till smooth. If you are using a mixer with dough hook continue till it cleans the sides of the bowl Cover and refrigerate at least overnight till ready to use. The dough will be good for 1 week. To use: remove from the refrigerator and allow to stand for 15 min to temper. Form into balls and bake in muffin tins. I use an ice cream dipper and dip them into muffin tins Bake in a pre-heated 400F oven for 10 min or until lightly browned.

Swiss Woods Bed and Breakfast
Debbie Mosimann
The Lititz, PA Broad
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  1. Dear Writer,

    If I have short time, may I refrigerated for 6 hours.

    Thank you

  2. absolutely. You can also let it at room temp for an hour and then refrigerate.