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1 hour dinner rolls


Light, airy, quick & easy to prepare.

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  • 2 envelopes active dry yeast
  • 1/4 C warm water
  • 1 1/2 C warm buttermilk
  • 1/2 C melted crisco shortening, cooled slightly
  • 3 Tbsp sugar
  • 4 1/2 C all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt


Servings 24
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Budget Friendly


Step 1

In large bowl of a stand mixer with dough hook attachment in place, sprinkle yeast in warm water to soften. With mixer on low speed, add buttermilk, sugar & warm (NOT HOT) melted crisco. Turn off mixer.

Step 2

Sift together in a large bowl flour, salt & soda. Turn mixer on low and gradually add flour mixture to liquid mixture. Turn up speed of mixer as needed when flour has all been added. Beat till dough is smooth & elastic. Turn off mixer & let dough rest 10 minutes. While dough rests, prepare 2 baking pans, 9x13" by greasing sides & bottoms with crisco.

Step 3

Remove dough from bowl & place on lightly floured board or surface. Sprinkle with flour just eniugh to keep dough from sticking to your hands or rolling pin. Press or roll dough out & divide into 24 equal pieces. Shape as desired & place 12 rolls in each of the prepared pans. Cover with clean dish towels & place in warm, draft free place to rise for 30 minutes. Preheat oven to 400* F. When dough has doubled in size, about 30 minutes, place pans in oven & bake for 12 to 15 minutes or till LIGHTLY browned. Remove from oven & serve warm.


If you don't have buttermilk, place 1 Tbsp white vinegar in a 1 cup measure & add milk to reach 1 cup. Once you've made these rolls, it gets easier each time!! Enjoy!!!

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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