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Butterfluff Rolls

By: Harriet Stichter  
"In my house, a meal isn't complete unless a basket of rolls is passed around. Just one rising time makes these fluffy rolls easy to prepare. --Harriet Stichter, Milford, Indiana"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 222 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 18 servings
 

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (105 degrees to 115 degrees)
  • 1 cup warm buttermilk (105 to 115 degrees F)
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 4 cups all-purpose flour
  • GLAZE:
  • 1 egg
  • 1 tablespoon water

Directions

  1. In a mixing bowl, dissolve yeast in warm water. Add buttermilk, sugar, shortening, eggs, salt, baking soda and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide into 18 pieces. Roll each into a 9-in. rope; coil the ends of each rope toward center in opposite directions to form an S shape. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.
  2. In a small, beat egg and water; brush over rolls. Bake at 350 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

Footnotes

  • Warmed buttermilk will appear curdled.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2008 by brownie 
Delicious! Makes great 'toast' the next morning. My kids couldn't stay out of the leftovers.... MORE

 
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