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Ingredientes
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 1 cup warm buttermilk* (110 to 115 degrees F)
- 1/4 cup butter or margarine, softened
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 4 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 tablespoon butter or margarine, melted
Direcciones
- In a mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, salt, baking soda and egg. Beat until blended. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; knead for 5 minutes. Divide into 24 pieces. Shape each into a ball. Grease a 12-in. ovenproof skillet and sprinkle with cornmeal. Place rolls in prepared pan. Cover and let rise until doubled, about 40 minutes. Drizzle butter over rolls. Bake at 375 degrees F for 18-20 minutes or until golden brown. Remove from skillet to a wire rack to cool.
- * Warmed buttermilk will appear to be curdled
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 24 servings | |
| Calories 114 | |
| Calories from Fat 25 | 22% |
| Total Fat 2.9g | 4% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 141mg | 6% |
| Potassium 47mg | 1% |
| Total Carbs 18.93g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.65g | 2% |
| Protein 2.89g | 5% |
