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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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35 m servings
Original recipe yields 24 servings

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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.


  • If Cooking for Two: Freeze rolls in freezer bags and thaw as needed.

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Read all reviews 4
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I've tried multiple roll recipes from this site, I'm a Northerner(didn't grow up on 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. ...