Buttermilk Rolls

Recipe from

Oxmoor House


1 package dry yeast
2 1/2 cups warm buttermilk (105° to 115°)
5 cups sifted all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon soda
3 tablespoons sugar
1 teaspoon salt
3 tablespoons lard
Butter or margarine, melted


Dissolve yeast in warm buttermilk; let stand 5 minutes or until bubbly. Set aside.

Sift together flour and remaining dry ingredients; cut in lard using a pastry blender until mixture resembles coarse meal. Add yeast mixture, stirring until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 to 5 times.

Roll dough to 1/2-inch thickness; cut with a 2 1/4-inch biscuit cutter. Shape each roll into a round ball, and place 1/2 inch apart in two greased 9-inch round cake pans.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983