Breads & Breakfasts Muffins, Rolls, & Biscuits Buttermilk Rolls Buttermilk Rolls Print Recipe CourseBreads & Breakfasts Servings 12 muffins Servings 12 muffins Buttermilk Rolls Print Recipe CourseBreads & Breakfasts Servings 12 muffins Servings 12 muffins Ingredients 1 pkg. active dry yeast 1/4 oz. 1/4 cup warm water 110 degrees 1-1/2 cups warm buttermilk* 1/2 cup vegetable oil 3 Tablespoons granulated sugar 1 teaspoon salt 1/2 teaspoon baking soda 4-1/2 cups flour (after adding first 2 cups use as needed) Servings: muffins Instructions In a mixing bowl, dissolve yeast in water. Beat in buttermilk, oil, sugar, salt, baking soda and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in bulk; about 1-1/2 hours. Punch dough down. Divide into 18 pieces; roll into balls. Place on greased baking sheets or parchment paper placed on a baking sheet. Cover and let rise until doubled; about 30 minutes. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Cool on wire racks.