I have been on a quest. Not a quest for treasure or fame. Nay, what would I do with those things? My quest has been for a roll recipe that works well here (my mom's awesome recipe has been ok here but not the quality I was used to while living out West). I have failed to modify her recipe in order to make it work here. Is it the humidity? Is it the altitude? I know not and I have been very sad about it. During my quest to find a good dinner roll recipe (one that could compete with mom's) I have had another quest. I don't know about you but quite often I don't have three hours to make rolls. I REALLY wanted to find a good, yet quick, roll recipe.
Little did I know that my two (seemingly separate) quests would converge and be won simultaneously!
Behold, the fabulous one-hour roll that actually tastes better than my mom's recipe does here (it isn't quite as good as my mom's recipe at home).
5 t Yeast
1/4 C warm water
1 1/2 C buttermilk (I think this is the real key)
1/4 C sugar
1/2 C oil
1 t salt
4 1/2 C flour (I did 2 1/2 of wheat and 2 C white)
1/2 t baking soda
- Dissolve yeast in warm water in a small bowl.
- In mixing bowl, combine buttermilk, sugar, oil, and salt, then mix.
- Add the yeast mixture once it has become frothy, then mix well.
- Add flour and baking soda.
- Knead (with machine or by hand) until the dough is smooth (2-5 minutes).
- Let stand for 10 minutes.
- Roll out the dough until it is about 1/4 inch thick.
- Cut into triangles and roll from wide side to thin (forming a crescent).
- Place on cookie sheet (with nonstick spray on it).
- Let rise for 30 minutes.
- Bake in preheated 425f oven for 10 minutes.
Enjoy making really good rolls in an hour!