Mmmmmmm.

Theres nothing like a fresh roll, or bread of any type!
Recipe, please!

mmmmmmm. I have the butter, wish I had the rolls.

Yummy, yummy! Use a pizza cutter to cut triangles after rolling your dough into a circle.

Sue

Oh those look so yummy!

How do you cut triangles??? Simple, cut a square, then cut it diagonal corner to corner.....

And as was mentioned above,,I prefer to use a pizza roller cutter to cut the dough

Shell I posted the recipe on Tues. recipe thread, but here it is again.

I've never made refrigerator rolls before and I had buttermilk that needed to be used up. I love the idea of the dough staying in the frig and just making some when you want them. It keeps for a week in the frig.

The dough is very soft, so add flour as needed to the board and dough to make it easy to handle when lightly kneading.

Buttermilk Refrigerator Rolls

1 Package dry yeast
1/2 cup warm water
1/2 cup melted butter
4 1/2 cups all purpose flour
1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
2 cups buttermilk

Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes. Stir in butter.

Combine dry ingredients; add to yeast mixture along with buttermilk. Stir well.

Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week.

Break off a soft ball sized lump of dough and roll into a circle about 1/4" thick. Cut into pie shaped wedges and roll up from the wider edge into crescent shapes.

You do not have to let them rise again.

Bake on greased baking sheet at 400 for 10-12 minutes.

So Jasdip...weren't you having a problem with them not rising on the second batch(without going back and rereading everything)? What did you figure was the problem? Did you decide to not punch down each day or what?

It's just so hard to go back and search things here, I mean if they'd give the option of searching thread by the user name (like every other forum in the 21st Century does) it sure would make it a lot easier to find old threads!

I was, AG. (You make me sound whiney, but I wasn't....I was looking for some direction).

The first morning they rose beautifully......I flattened some dough out, cut out rounds and folded in half. They were fat balls with slits!

That nite I tore some dough off, and rolled them in my hand a bit and plopped them in a muffin tin. They baked, but didn't rise.

My assumption was that this dough needs a long time to rise in between uses.

Last nite I cut the dough in half, rolled it into a rectangle, then decided I wanted to try crescents. Stupid me, forgot how to make triangles, and they're hard to make out of a rectangle!

They rose beautifully in the oven.

So, I'm thinking, rightly or wrongly, but it seems to work; that the dough needs a bit of kneading before forming. Without actually needing, the little bit of action using a rolling pin, is all it needs to work up the yeast, gas, whatever makes dough rise.

This recipe is definitely a keeper for me, and I love the convenience of the frig dough. I have a little clump that I'll do something with. I ran out of room on my baking sheet otherwise I would have turned it all into crescents last nite.

HAHAHA! That wasn't my intention AT ALL! HOW FUNNY!

I just am interested in making these so I wanted to know what the problem ended up being so I didn't mess them up! THANKS!!!!!

oh good, now I feel better!!
Give them a try Arkansas, and post your results!

They do look good. I don't eat anywhere near the bread I used to. (sigh) But a few of these would be welcome on my plate.

Without being mesmerized by those hot, steamy rolls, just take a look at that sparkling clean stove. My stove, even when just scrubbed, doesn't look that good.

Maybe if I bake some Buttermilk Rolls my stove would be happier and shine more?

Thanks Caroline! And it gets used too! LOL
You should watch me boil my potatoes over, can't cook a spud without a boil-over.

Can I brag and say this is the stove I got off of Freecycle?

they do look good. I wonder if it was the muffin pan that you put the second batch in. .. .. just a thought

Those look great. I think I'll try to make some. I don't have the buttermilk, like you did. I have to research how to make buttermilk. I think I use vinegar and regular milk.
That is a good thing to keep dough, for later use.

I've got some buttermilk powder. I'm going to try making some using that. I think I'll put some water in it, to use it as the liquid form.

It won't be right away...I've got to take a break from these buns. They are so good!

arkansas_girl you can search by name here on this forum just go to the bottom of the main page and in the search box put the persons user name and you will be given post by that person. You can search for specific terms the same way.

Jasdip I am drooling on your rolls LOL
I have not seen my bread maker since I moved it has to be out in the garage somewhere. I long for fresh made rolls or bread.

Just a little secret, put a wooden spoon across the top of the pot while boiling potatoes, pasta, or any other item that usually boils over AFTER you have spent an hour cleaning the top of the stove. Nothing will boil over. It really does work!! If you want uniform wedges for cresents, try rolling the dough out in a pizza pan and cutting it in slices. Pick up each "slice" and roll from the big end to the little. Drooling now and off to the store for buttermilk.