| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A sweet-tasting dinner bread made from yeast dough that needs no rising.

1 (0.25-ounce) package active dry yeast or 2 1/2 teaspoons

1/4 cup warm water (105* to 115*F) (40* to 45*C)

2 1/2 to 3 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup vegetable oil

1 cup buttermilk

1. Preheat oven to 350*F (175*C).
2. Dissolve yeast in warm water in a bowl; let stand 5 minutes.
3. Combine flour, sugar, baking powder, baking soda and salt in large bowl; make a well in center of mixture. Combine oil, buttermilk and yeast mixture; add to dry ingredients, stirring just until moistened. (Dough will be sticky.)
4. Roll dough to 1/2-inch thickness on a lightly floured surface; cut with a 2 1/2-inch biscuit cutter. Place rolls on an ungreased baking sheet. Bake for 16 minutes or until golden brown.

Makes 2 dozen rolls.