Nana Maya’s Hot Yeast Rolls

by Karmel Larson

We’ll be eating these for Easter!!!

Nana Maya’s Hot Yeast Rolls

1/4 c. warm water
2-3 t. dry yeast
1/4 c. sugar
1 c. buttermilk, warmed
1/2 t. baking soda
1 t. salt
1/4 c. canola oil
1 egg
4 – 4 1/2 c. unbleached flour

Sprinkle yeast over warm water in small bowl; pour in sugar & let sit 10 min. In large bowl whisk soda, salt, canola & egg; add buttermilk & stir. Add yeast mixture & stir. Slowly add flour ’til dough has just lost its stickiness but is still moist. Knead on floured board ’til dough is soft & elastic, about 10 min. Place in bowl which has been lightly sprayed with Pam; turn, cover with kitchen towel & plastic; let rise ’til double. Punch down & form into 1 1/2″ balls, placing them 4 down & 6 across in greased 9×13″ baking dish; cover with kitchen towel & plastic; let rise again ’til double. (Or alternately, place in fridge overnight & allow to rise there.) Bake in preheated 350-375 degree oven for 20 min. (If refrigerated overnight, remove from fridge & place on counter for 1-2 hr. before baking.) Recipe can be doubled, quadrupled or used as sweet dough.
makes 2 doz.