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Add a photoI make these rolls at least once a month sometimes more.You can mix them up let them go through their first rise use what you need & put the rest in the refrigerator for later, not really sure how long they will last they don't make it a week around here,but I would say on longer than 7 days.If you do put the remainder in the refrigerator the second rise will take longer as it will not start until up to room temp.
Ingredients
- 3c Buttermilk, room temp
- 3c all-purpose flour
- 1TBS yeast,combined in 1/4c warm water(let bloom 3-5 mins)
- 1/2c Sugar
- 3 Eggs
- 2tsp salt
- 5c all-purpose flour(more or less, depending on air conditions in your area)
- 1 tsp baking soda
- 1/2c oil(I use Canola, but you could use vegetable)
- Melted Butter for the tops of finished rolls(Opt)
Directions
- In a large bowl mix milk,3c flour,& yeast/water mixture together thoroughly. Until smooth.Let rise until double in size, about 2 hrs.( If you house stays cooler than about 72 degrees you can place you oven on a low temp 150-250 degrees depending on oven set the bowl on top of stove in the middle not on eye of stove)
- After dough has doubled add sugar,eggs,salt,5c flour(more or less depending on weather conditions), oil, & baking soda.Mix well( dough will get tough to stir, you could also use a stand mixer with this if using this way knead in mixer 5-6 mins)until dough pulls from the sides of the bowl turn ou & knead 7-10 mins.Until dough is smooth,but not sticky. You can test this by pinching off a piece of dough put it between you thumb & middle finger if it sticks a little, but will roll into a ball without sticking it is good. At this point you can roll out & make crescent shapes.I like to make clover rolls all you do is roll dough into small balls.
- Place 3 small balls in a greased muffin cup.After you have made as many rolls as you need place the rest in the refrigerator for up to7 days(but they won't last that long) With remaining rolls that you have decided that you need let them rise until double in size (1-2 hrs) Dough taken from the fridge will take longer because the are cold.Bake @ 350 degrees for 10-12 mins, until golden on top. Cool on a wire rack or serve immediately.
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