My great Grandmother, Mom Taylor, was famous for her bread and was heard to say that if you had good rolls or bread with a meal you only needed half as much meat. She knew that there’s just nothing like the soft chew of a warm roll. Unless, maybe, it’s the soft chew of a warm roll with Cornaby’s jam on it. 🙂
This recipe is an old favorite and makes fantastic Thanksgiving rolls. They get a double lift from the combination of yeast, buttermilk and baking soda, and the Ultra Gel adds tenderness and holds the moisture so these are an easy roll to bake a day or two ahead. According to my husband these are a perfect roll to fix up with a slice of leftover turkey and a little cranberry sauce for a Thanksgiving snack.
Bea’s Buttermilk Rolls with Ultra Gel
1 cup buttermilk
1/4 teaspoon baking soda
3 Tablespoons Ultra Gel
3 Tablespoons sugar
3 Tablespoons soft butter
1 Tablespoon yeast dissolved in 1/2 cup warm water
1 teaspoon salt
2 1/2-3 1/2 cups bread flour
Heat buttermilk to lukewarm. Add soda, sugar, Ultra Gel and butter. Beat well and add 1 cup flour. Add dissolved yeast, 1/2 cup flour and salt. Add remaining flour as needed to make a soft dough. Let rise until double. Shape into rolls and let rise until double. Bake at 400 degrees for 10-20 minutes until golden brown.
Yield: 2 dozen