I’ve been using this roll recipe for years, thanks to my sister-in-law who got the recipe from her sister (and hey! the great thing is they are both sisters from The Sisters Cafe). I alternate between this roll recipe and the Lion House Rolls. The last time I made these, I tried the cloverleaf variation and loved the change – and also how they pull apart into sections so easily. These rolls are delicious – light and tender and flavorful, thanks to the buttermilk. They take a bit of time because the dough sponges for a few hours before adding the rest of the ingredients – but the trade-off is you can leave the dough in the fridge for up to a week and pull off what you need each day to have hot and fresh rolls.
Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.
- 3 cups buttermilk at room temperature (here is a guide for making your own buttermilk)
- 3 cups flour
- 1 tablespoon yeast dissolved in ¼ cup warm water (let it proof for 2-3 minute)
- ½ cup sugar
- 3 eggs, lightly beaten
- 2 teaspoons salt
- 5 cups flour, more or less
- ½ cup oil
- 1 teaspoon baking soda
- Mix the buttermilk, flour and yeast/water mixture together thoroughly in a large mixing bowl. Let stand at room temperature until double in size, about 2 hours. Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out the amount of dough you want and place the rest in the refrigerator, covered. The next time you want fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for up to seven days.
- Shape the dough into rolls. I either do crescent shapes (roll dough into a circle and cut into triangles) or cloverleaf (roll dough into small balls, about 3/4-inch in diameter and place three balls in each cup of a greased muffin tin).
- Let rolls rise until double in size, 1-2 hours. Dough taken from the refrigerator will take longer because the dough is cold. Bake at 350° for 10-12 minutes.
Recipe Source: from Erin and Melanie