Miracle Rolls
Serving Size : 1
Ingredients for prepare Miracle Rolls
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | packages | - (1/4 oz. ea.) active |
dry, yeast *
miracle rolls |
| 1/2 | cup | warm water - (110-115 degrees) |
| 5 | cups | self-rising flour |
| 1/4 | cup | sugar |
| 1 | teaspoon | baking soda |
| 1 | cup | shortening |
| 2 | cups | warm buttermilk - (110-115, degrees) |
recipe Miracle Rolls
"I call these rolls Miracle Rolls because they
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always bake up miraculously light and airy. I usually make the dough the night before
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and refrigerate it. Then the next day, I punch it down, shape the rolls and let them
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rise. They're best fresh and warm from the oven." - Sidney Stone Dissolve
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yeast in warm water; set aside. In a large mixing bowl, combine flour, sugar and baking soda. Cut in shortening
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with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture and buttermilk; mix
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well. Turn out onto a lightly floured surface; knead lightly a few times. Roll to a
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1/2" thickness. Cut with a 2 1/2" biscuit cutter. Place on lightly greased baking sheets. Cover and let
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rise in a warm place for about 45 minutes. Bake at 400 degrees for 10
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minutes or until golden brown. Makes: 4 dozen. * = 2 1/4 tsp.
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yeast equals 1 packet or cube Note: Can freeze rolls in freezer bags and thaw as
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needed. Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998.
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