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Miracle Rolls

By: Nell Bass  
"'I CALL these rolls 'Miracle Rolls' because they always bake up miraculously light and airy. I usually make the dough the night before and refrigerate it. Then the next day, I punch it down, shape the rolls and let them rise. They're best fresh and warm from the oven.'"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 92 people have saved this

Prep Time:
25 Min
Cook Time:
10 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

Ingredients

  • 3 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 5 cups self-rising flour
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1 cup shortening
  • 2 cups warm buttermilk (110 to 115 degrees F)

Directions

  1. Dissolve yeast in warm water; set aside. In a large mixing bowl, combine flour, sugar and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture and buttermilk; mix well. Turn out onto a lightly floured surface; knead lightly a few times. Roll to a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheet. Cover and let rise in a warm place for about 45 minutes. Bake at 400 degrees F for 10 minutes or until golden brown.

Footnotes

  • If Cooking for Two: Freeze rolls in freezer bags and thaw as needed.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2009 by Julie Peterson 
These were decent, but didn't rise very well. They were quite tasty, which is why I gave it 3... MORE

 
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