Miracle Rolls

These rolls are called 'Miracle Rolls' because they always bake up miraculously light and airy. You can make the dough the night before and refrigerate it. Then the next day, punch it down, shape the rolls and let them rise. They're best fresh and warm from the oven.


4 dozen rolls


3 (1/4 ounce) packages active dry yeast
1/2 cup warm water (110°F to 115°F/43°C to 46°C)
5 cups self-rising flour
1/4 cup granulated (white) sugar
1 teaspoon baking soda
1 cup shortening
2 cups warm buttermilk (110°F to 115°F/43°C to 46°C)


Dissolve yeast in warm water; set aside. In a large bowl, combine flour, sugar and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture and buttermilk; mix well.

Turn out onto a lightly floured surface; knead lightly a few times. Roll to a 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheet. Cover and let rise in a warm place for about 45 minutes.

Preheat oven to 400°F (204°C). Bake for 10 minutes or until golden brown.

Estimated Time

Preparation Time: 25 minutes
Rising Time: 45 minutes
Bake Time: 10 minutes


Freeze rolls in freezer bags and thaw as needed.

Nutritional Information

1 serving (2 each) equals 174 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 374 mg sodium, 22 g carbohydrate, trace fiber, 3 g protein.

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