Quick Buttermilk Rolls

Submitted by Paula Jensen

Makes: about one dozen

• 1 pkg. active dry yeast (2 T.)
• 2 T. warm water
• 3/4 c. lukewarm buttermilk
• 2 T. sugar (I use 1 T.)
• 1/4 c. melted shortening (I use 3 T. shortening & 1 T. butter)
• 1/2 t. salt
• 2-1/4 c. all-purpose flour
• 1/4 t. baking soda
• 2 T. unsalted butter

Combine yeast and water--set aside to proof.

Mix warm buttermilk, sugar, shortening, and salt. Sift flour with baking soda into a large bowl. Stir yeast into buttermilk mixture and pour into the flour. Stir to mix well and let rest ten minutes covered with a tea towel. Roll out to 1/2 in. thick and form into desired shapes (The Hostess: they also work well rolled into a ball--shape with floured hands).

Preheat oven to 425ºF. Melt butter in a 9x12-in. glass casserole dish and place rolls in heated dish, turning to coat tops (The Hostess: you can also skip this step and simply spread butter on top after the rolls are baked). Allow 30 minutes to rise. Bake until golden, about 10-12 minutes.

Note: These freeze ok...let them thaw in the bag to keep in moisture.

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