We are pulling this recipe from the archives today as it’s perfect to make ahead for that big Easter meal.
We girltalkers have a weakness for homemade bread, and we are always on the lookout for new recipes. Mom recently discovered Buttermilk Refrigerator Rolls and they’ve made regular appearances at dinner ever since. These soft and chewy little guys are, well, what can I say? Scrumptious!
But what makes them doubly wonderful is that the dough keeps in the refrigerator for up to one week. This means you can whip up a batch on Monday (today!) and use it for dinner (or breakfast and lunch, for that matter) all week long. Yummy and practical! You’ve gotta try ‘em!
Buttermilk Refrigerator Rolls
- 1 pkg dry yeast
- ½ cup warm water (105 degrees to 115 degrees)
- ½ cup shortening, melted
- 4 ½ cups all-purpose flour
- ¼ cup sugar
- 1 Tbsp plus 1 tsp baking powder
- 1 tsp salt
- ½ tsp soda
- 2 cups buttermilk
Dissolve yeast in warm water in a large mixing bowl; let stand five minutes. Stir in melted shortening. Combine dry ingredients in a small bowl. Add dry ingredients and buttermilk to yeast mixture; mix well. Turn dough out on a well-floured surface; knead gently until dough can be handled. Shape dough into a ball; place in a greased bowl, turning to grease top. Cover dough, and refrigerate until needed (dough will keep one week). Shape dough into rolls, as desired; place on lightly greased baking sheets. Bake at 400 degrees for 8-10 minutes or until lightly browned. Yield: about 2 dozen.