Georgia’s Yeast Rolls

Making bread can be easy to do, but you must have the right tools. Most importantly, you will need a stand mixer with a paddle attachment and a dough hook. Also, make sure your mixing bowl is warm by swirling some hot water around until the bowl feels warm on its outside. Now you are ready to start.

Pour the warm water into the bowl and sprinkle yeast over the top of it. Stir with a fork to help dissolve the yeast. Let mixture sit for 5 minutes or so until it gets foamy.

While mixing with the paddle attachment, start adding oil, salt, buttermilk, baking soda, and sugar. Add flour 1/2 cup at a time, mixing after each addition. Continue adding and mixing until dough starts to ball up on the paddle. Switch to the dough hook and continue mixing and adding flour until dough is only slightly sticky and is pulling away from the sides of the bowl. Do not put too much flour in. The dough will be very soft and slightly sticky.

Put dough into a large, greased bowl and cover loosely with a towel and put in a warm place to rise for about 45 minutes or until doubled in size. Punch dough down and turn out on a floured surface. Pat or roll out to about 3/4 inch thick. I use a biscuit cutter to cut out dough and shape into golfball size rolls. Put on a greased 13×9 baking pan leaving about 1 inch space between them. Again, cover loosely with a towel and put in a warm place for 30–45 minutes.

Bake at 350ºF for 15–20 minutes until golden brown. Put on a wire rack to cool.