These rolls are so tender, soft and incredibly delicious. Folks will be amazed when you lift the lid off your oven and they see these beautiful rolls. The texture is unbelievable. It makes my mouth water just thinking about it. We have made lots of rolls in the past but these are among the very best!
Overnight Buttermilk Rolls
3 c buttermilk at room temperature
3 c flour
1 T instant yeast
1/2 c sugar
3 eggs
1 T salt
1/2 c oil
1 tsp. baking soda
6-7 c additional flour
In a large bowl or in the bowl of a stand mixer, mix the buttermilk, 3 cups flour and yeast together. Cover and let stand at room temperature until puffy and bubbly, 2-3 hours.
Add the sugar, eggs, salt, oil, and baking soda. Mix well and start adding the remaining flour until a soft dough is formed that clears the sides of the bowl and is smooth without being overly sticky or over-floured. Knead for about 7 minutes.
At this point, you can cover and refrigerate for up to seven days if not used immediately. Place the dough in a large container or bowl as it will expand a bit in the refrigerator.
When you are ready to make rolls, set the dough out and allow it to come up to room temperature. Roll out and cut into circles with a biscuit cutter (or whatever shapes you choose to use). Brush the top with melted butter, fold in half and place in Dutch oven (I used a 16″ oven, which uses about half the dough). You can also simply roll the dough into small balls. Allow to rise until double, about 30 – 60 minutes or so until doubled. If it is cold outside you can place a couple of coals on top of the lid to warm the oven and allow the rolls to rise.
Bake at 375 with coals on top and bottom until golden and baked through and serve. Be careful with your bottom heat so that you don’t burn your rolls.
Source: Mel’s Kitchen Cafe
- 3 c buttermilk at room temperature
- 3 c flour
- 1 T instant yeast
- ½ c sugar
- 3 eggs
- 1 T salt
- ½ c oil
- 1 tsp. baking soda
- 6-7 c flour
- In a large bowl or in the bowl of a stand mixer, mix the buttermilk, 3 cups flour and yeast together. Cover and let stand at room temperature until puffy and bubbly, 2-3 hours.
- Add the sugar, eggs, salt, oil, and baking soda. Mix well and start adding the remaining flour until a soft dough is formed that clears the sides of the bowl and is smooth without being overly sticky or overflowed. Knead for about 7 minutes.
- At this point, you can cover and refrigerate for up to seven days if not used immediately. Place the dough in a large container or bowl as it will expand a bit in the refrigerator.
- When you are ready to make rolls, set the dough out and allow it to come up to room temperature. Roll out and cut into circles with a biscuit cutter (or whatever shapes you choose to use). Brush the top with melted butter, fold in half and place in Dutch oven (I used a 16" oven, which uses about half the dough). You can also simply roll the dough into small balls. Allow to rise until double, about 30 - 60 minutes or so until doubled. If it is cold outside you can place a couple of coals on top of the lid to warm the oven and allow the rolls to rise.
- Bake at 375 with coals on to and bottom until golden and baked through and serve. Be careful with your bottom heat so that you don't burn your rolls.
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