“From one recipe…these 5 beginner-easy buttermilk rolls! says Betty Crocker
faster mixing…faster rising!
Imagine! Delicious, piping hot Buttermilk Rolls…the 5 most popular variations…made in a jiffy from only one “key” recipe!
Says one home tester: “Best and easiest rolls I’ve made!” Be sure you use Gold Medal “kitchen-tested” Enriched Flour.
This recipe was tailored, tested for Gold Medal Only! Americas’s favorite flour by nearly 2 to 1, Gold Medal gives excellent results in all types of baking-from glamorous Betty Crocker “Chiffon” cakes to light tender rolls, pies, cookies…everything! Get a sack today. –General Mills.
Betty Crocker 5 Way Buttermilk Rolls
Perfect results assured only when Gold Medal “Kitchen-tested” Enriched Flour is used.
Mix together 1 cup lukewarm thick buttermilk
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons soft shortening
Crumble into mixture 1 cake compressed yeast (*or 1 package dry granular yeast)
Stir until yeast is dissolved.
Mix in, first with spoon, then with hand 2 1/2 to 2 3/4 cups sifted Golden Medal “Kitchen-tested” Enriched Flour, adding in 2 additions, using amount necessary to make dough easy to handle.
Turn dough onto floured board. Cover, let stand 10 minutes to tighten up, then knead until smooth and elastic. Shape as directed below. Cover with a damp cloth, let rise at 85 degrees F. until double…from 1 to 1 1/4 hour. Bake as directed.
*If dry granular yeast is used, follow the package directions. Or, add to 1/4 cup lukewarm water and let stand 5 minutes withut stirring. Stir thoroughly before adding to liquid mixture in recipe. Subtract the 1/4 cup water from total liquid in recipe.
Variations (Use whole recipe above for each)
1. Cloverleaf Rolls:
Shape into 1-inch balls. Place 3 balls in each of 18 greased medium sized muffin cups. Let rise above. Bake 15-20 minutes in moderate hot oven (400 degrees F.) Makes 1 1/2 dozen.
2. Parkerhouse Rolls:
Roll 1/4-inch thick on lightly floured board. Cut with 2 1/2-inch floured cookie cutter. Spread with very soft butter. Make crease with back of knife across each round…just off center. FOld so larger half slightly overlaps. Press edges together at ends of crease. Place almost touching in greased baking pan. Let rise as above. Bake 15-20 minutes in moderate hot oven (400 degrees F.) Makes about 1 1/2 dozen.
3. Cinnamon Rolls:
Roll dough on lightly floured board into an oblong 9×12-inch. SPread with 2 tablespoons softened butter. Sprinkle with mixture of 1/2 cup sugar and 2 teaspoons cinnamon.
Roll p tightly, beginning at wide side. Seal well by pinching edge of dough into roll. Cut into 12 slices 1-inch wide. Place cut side up in well greased square pan, 9x9x2-inch or 8-inch skillet.
Let rise as above. Bake about 25 minutes in moderaste hot oven (400 degrees F.) Ice tops with confectoners’ sugar icing if desired. Makes 1 dozen.
4. Butterscotch Rolls:
Proceed as for Cinnamon Rolls, but place slices in 9x9x2-inch baking pan coated with 1/3 cup melted butter, 1/3 cup brown sugar, 1/3 cup pecan halves. Let rise;bake, then turn upside down immediately onto a baking sheet. Let pan stay 1 minute to allow mixture to run down over them. Makes 1 dozen.
5. Pan Rolls:
Form into balls the size of large walnuts. Place close together in greased 8-inch round layer pan. Let rise as above. Bake about 30 minutes in moderate hot oven (400 degrees F.) Makes about 1 1/2 dozen.
Note: Do not use this recipe with Self-Rising Flour!
Here are some Gold Medal Flour Recipes