was originally made from the by-products of butter making and
then fermented to convert lactose/milk sugar to lactic acid.
Today it is made from low-fat milk mixed with bacterial
cultures, then pasteurized to destroy harmful bacteria. This
gives buttermilk an acidic taste and thick consistency.
Buttermilk will keep for two weeks when refrigerated.
½ cup low-fat buttermilk, warmed to 110°
water, warmed to 110
tablespoon granulated sugar
tablespoon canola oil
package active dry yeast
oil for bowl
1. In an extra
large bowl, use a whisk to beat the buttermilk,
eggs, salt, sugar, oil and yeast. Stir in flour.
2. Knead on a
well-floured breadboard for 2 minutes.
3. Set dough in an
oiled bowl, turn once to coat dough with oil.
4. Turn the oven on
°, when you can feel heat, turn oven
Cover the bowl and place in oven. Let dough rise about
½ hours or just until dough has doubled.
5. Punch the dough
down with your fist. Cut the dough into 10
Turn each piece inside out to form smooth rolls.
the rolls on a baking sheet, making sure they have room
expand as they rise.
6. Use a pastry
brush to brush the rolls with melted butter. Place
tray of rolls back in the warm oven and then let rise for
hour or until doubled.
7. Remove the rolls
from the oven and reheat to 400
8. Bake for 15
Serve with butter and fruit preserves. These are especially
good with orange butter.
Makes 10 rolls