Best Buttermilk Quick Rolls Arm And Hammer Recipes

OLD FASHIONED BUTTERMILK DINNER ROLLS

Steps:

• Place 1/4 cup of the warm water in a small bowl; stir in yeast. Let stand 10 min or until yeast is dissolved and foamy.
• Meanwhile, whisk remaining 1/2 cup water, buttermilk, egg, butter, sugar and salt in large bowl. Whisk in yeast mixture to combine.
• Slowly stir in 3 1/2 cups of flour, using hands if necessary, until soft dough forms. Slowly add up to 1/4 cup additional flour if needed to form soft dough that pulls away from sides of bowl.
• On lightly floured surface, knead dough 7 to 10 min or until smooth and elastic. Place dough in lightly buttered large bowl; turn to coat all sides with butter.
• Cover with plastic wrap and towel; let rise in warm place until doubled in size, about 1 hour.
• Line baking sheet with parchment paper. Gently punch down dough; turn out onto lightly floured surface. Divide dough in half; cut each half into 8 pieces.
• Roll each piece into desired shape; place on baking sheet. Spray plastic wrap with cooking spray, cover rolls. Let rise in warm place 30 to 40 min or until double in size. (To make ahead, shape rolls, place on baking sheet and cover with greased plastic wrap. Refridgerate 4 hours or overnight. When ready to bake, let stand at room temperature 30 min before baking.).
• Heat oven to 375*. Bake 17 to 20 min or until light golden brown.

BUTTERMILK ROLLS

Steps:

• In a large bowl, whisk together 1 1/2 cups of the flour, salt and yeast until well combined; set aside. In a small pot, heat buttermilk until warm to the touch (about 115°F). (Be careful not to overheat the milk since it may cook the egg.) Remove pot from heat and whisk in honey, 3 tablespoons of the butter and egg. Pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. Stir in remaining 1 3/4 cups flour until a soft dough is formed.
• Turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes.
• Or, using your kirchenaid or similar mixer, knead the soft dough in the machine for several minutes until the dough is smooth and cool to the touch.
• For cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased 12-muffin tin. For large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. Arrange balls of dough snugly in a greased 9-inch round cake pan. Brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
• Preheat oven to 375°F Brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if you like.

SOFT BUTTERMILK DINNER ROLLS

Steps:

• Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.

QUICK BUTTERMILK ROLLS

Steps:

• 1. Using a large bowl add 1 1/2 cups flour, yeast, sugar salt & baking soda, and stir until it is well blended together. pour into a mixing bowl. PREP TIME DOES NOT INCLUDE THE PROOFING TIME FOR BREAD TO RISE.
• 2. Using a small sauce pan, add the buttermilk with the water and shortening, & place it over low heat until warm(120 degrees to 130 degrees F) I USED A THERMOMETER FOR THIS, BECAUSE IF IT IS TOO HOT IT KILLS THE YEAST, AND UNDERHEATED THE YEAST WILL NOT ACTIVATE.
• 3. Now gradually add the milk mixture to the dry flour yeast mixture, mixing at low speed of an electric mixer.
• 4. Increase speed of mixer to medium & beat 3 minutes on medium speed then stir in remaining flour & beat till mixed together.
• 5. TURN DOUGH OUT ONTO LIGHTLY FLOURED SURFACE, AND KNEAD UNTIL SMOOTH & ELASTIC ABOUT 5 MINUTES. Please NOTE, I chose to use my dough hook attachment for this step, switched to dough hook and Kneaded for 5 minutes, either technique will work.
• 6. Now grease a large bowl, add the kneaded dough, be sure to grease the top of the dough in the bowl. Cover with a damp towel free from drafts.
• 7. Allow to rise until double in bulk, about 45 minutes or so.
• 8. Then punch down and shape dough into 1 1/2 inch balls. Grease a 15X10 inch Jelly Roll type pan, and place the rolls on pan about 1 1/2 inches apart. Allow dough to rise a second time in in a warm area, about 85 degrees F, an area free from drafts allow to rise about 35 minutes or until rolls double in size.
• 9. Bake in a preheated 400 degree F. oven for 18 to 20 minutes. Makes about 2 dozen dinner Rolls. Both my husband & I enjoyed a hot dinner roll fresh from the oven with butter before dinner, just could not resist.

BUTTERMILK BISCUITS - ARM AND HAMMER RECIPE

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Sift flour, soda, and salt together. Cut in shortening. Add buttermilk and stir lightly. Turn onto floured board and knead lightly.
• 3. Pat or roll out to 1/2 inch thickness. Cut out biscuits; place on baking sheet or in iron skillet. Group biscuits together, touching sides for soft sided biscuits.
• 4. Bake for 12 to 15 minutes or until nicely browned.
• 5. NOTE: If dough is too dry, add small amount of buttermilk at a time until all of the flour mixture forms a ball. You may brush the tops of the biscuits before baking with melted butter or milk/cream to enhance browning.