Buttermilk Rolls

Yield: about 2 1/2 dozen
Recipe from Oxmoor House

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Ingredients

  • 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

Preparation

  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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