The Sunday dinner I made for my two daughters and two grandchildren seemed like a Thanksgiving preview – in miniature. We had a small roasted chicken, a small amount of stuffing that would fit in its cavity, mashed potatoes, corn and something that was full sized and then some – buttermilk rolls. This recipe made a medium loaf and 15 large soft, delicious rolls.
REALLY GOOD BUTTERMILK BREAD/ROLLS
- 2 Tblsp. dry fast-acting yeast
- 2 tsp. salt
- 1 tsp. baking soda
- 1/3 cup granulated sugar
- 7-8 cups all-purpose flour, divided
- 2 cups buttermilk, heated to 130 degrees F
- 1/2 cup butter, melted
- 1 egg, room temperature
In the large bowl of an electric mixer, place the yeast, salt, soda, sugar and 2 cups of flour. Add the heated buttermilk and melted butter. Beat with the paddle beater at medium speed for 3 minutes. Add the egg and beat for another 30 seconds.
Remove paddle beater and insert bread hook. Add 2 cups of flour and beat at medium speed for another 6:30 minutes, gradually adding more flour until the dough is smooth and elastic. You may need a little more or a little less flour.
Place in an oiled bowl, cover and let rise in a warm place for 30 minutes.
Oil bread pans or baking sheets. Punch down dough and form into loaves and/or rolls. This time I chose to use 1/3 of the dough to make a loaf to fit a 7-1/2″x3-1/2″ pan (inside measurement) and pinched off dough about 2″ diameter to make 15 rolls.
Cover the bread and let rise in a warm place for another 30 minutes.
Preheat the oven to 375 degrees F.
When bread has risen, place in oven on middle rack and bake approximately 12 minutes for rolls and 25-45 minutes for loaves, depending on size.
I have a note in my recipe binder: “Excellent – first made in March, 1988. From a library book, Miss Mary’s.”
I like to keep at least 3 thick slices of homemade bread in my freezer for the times when my oldest son stops by for breakfast. He loves toasted homemade bread with his bacon and eggs.
For dessert we had an old favorite which I posted in October of 2007, Old Fashioned Plum Streusel Pie. It was delicious – the purple plums seemed especially flavorful.