Bulgarian Last Minute Yeast Rolls

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Bulgarian Last Minute Yeast Rolls

Oven 400 degrees
Baking time 15-18 minutes
Raising time approximately 30 minutes
Use large muffin pans for twelve huge rolls or regular pans for about eighteen rolls
This is an easy to make and tasty way to serve fresh rolls on holidays
1 pkg. Regular active dry yeast
1 pkg. Rapid Rise dry yeast
1/2 cup very warm water (115 degrees)
1/4 tsp. Sugar
Mix together the above ingredients until yeast is dissolved, Set aside and gather the next ingredients. If the yeast is working this will begin to rise.
1 1/2 cups Bulgarian Buttermilk at room temperature. (Bulgarian Buttermilk is sold here at Carr's. For those of you who live elsewhere it is sort of like a thinned down sour cream. If it is not available then use regular buttermilk)
1/2 cup shortening pressed down and leveled off
3 TBSP. Sugar
1 tsp. Salt
1/4 tsp. Baking soda
Mix these five ingredients together. Mixture will be sort of lumpy.
Stir in:
1 cup of flour and then add the yeast mixture.
Gradually add:
3 1/2 cups of flour
Mix until soft dough forms. Turn out onto lightly floured surface and knead for approximately 8 minutes. I eliminate this step because I have a Kitchen Aid mixer and the entire process can be done with the mixer. Shape into balls and place in greased muffin pans. This recipe is nice for clover shaped rolls but crescents or plain dinner rolls are fine too.

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