Janice's Buttermilk Pull-Apart Rolls

We have this every Thanksgiving. Perfect rolls that can be made to brown and serve the day before and then just "finished" on the busy day! The nutrition facts can be found at Calorie Count!

Buttermilk Pull-Apart Rolls

Ingredients:

5 c or more all purpose  flour

1/3 c  sugar

2 t  salt

½ t  baking soda

2 packages  dry yeast

1 ½ c  buttermilk

½ c  butter

4 T  butter

Directions:

In a large mixer bowl, combine 2 C flour, sugar, salt, soda, and dry yeast. In saucepan, heat buttermilk and 1/2 C butter til buttermilk is warm not hot (butter does not need to melt). Add to flour mixture and blend at lowest speed til moistened. Beat 2 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. Cover; let rise in warm place til light and doubled in size - about an hour.

Punch down dough. Roll out on floured surface to a 15" square. Melt the 4 plus T of butter and brush the square til it is well covered in butter. Cut into 10 strips about 1 1/2 inches wide and stack five together to make two stacks. Cut into pieces approx 1 1/2 inches long so that you have 18 pieces (20 if you want smaller rolls).

Place in greased muffin tins cut side down. Cover, let rise til light and doubled in size - about 30 minutes.

Bake at 400 for 15 -20 minutes til golden brown and serve warm.

Alternatively, make them ready to be brown and serve and bake in a 275-300 oven (depends on how hot your oven runs) til they are puffy and set and not yet brown, then cool. They can be stored in the fridge a couple days or in the freezer. Then thaw and bake at 375 to heat and brown them.


One of the most awesome things you can do with these rolls is to make little tiny sandwiches with the left-over meat from your meal. I am required by family and friends to make three times the necessary number of rolls at Thanksgiving so that there is enough for dozens of tiny turkey sandwiches!

This recipe is from my stained pages stuck together 1968 Pillsbury Bake-Off Breads Cookbook. If you can find this cookery book at a garage sale or ebay or amazon or wherever, it is worth every single penny you pay.