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Buttermilk Rolls

Yield about 2 1/2 dozen


  • 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

How to Make It

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

  2. 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.

  3. 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.

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