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 untilmixture 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 inch thickness. Cut with a 2-1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place for about 45 minutes. Bake at 400°F for 10 minutes or until golden brown.
Author's Comments
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.
Can freeze rolls in freezer bags and thaw as needed.
Instructions
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 untilmixture 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 inch thickness. Cut with a 2-1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place for about 45 minutes. Bake at 400°F for 10 minutes or until golden brown.
Author's Comments
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.
Can freeze rolls in freezer bags and thaw as needed.
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