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Miracle Rolls

"'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.'"
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Ingredients

35 m servings
Original recipe yields 24 servings

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Directions

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  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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Reviews

Read all reviews 4
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Newest

I've tried multiple roll recipes from this site, I'm a Northerner(didn't grow up on rolls..lol) and my husband is from Alabama(has had every kind of roll and biscuit you can think of! haha).. Th...

These buns are light and fluffy...great with dinner! I allowed them to rise for 45 min first, punched them down, divided into 24 buns (actually, I baked them in silicone muffin trays), allowed ...

These were decent, but didn't rise very well. They were quite tasty, which is why I gave it 3 instead of 2.

These were okay; pretty basic, decent rolls. I rarely roll out biscuit or roll dough bc I'm lazy, so I just shaped into rolls and baked. I noticed that if I let them rise, they rose outward. ...