Wednesday, July 11, 2012

Amazing Buttermilk Rolls

Buttermilk Refrigerator Rolls
by Melanie from Sisterscafe

Image by Sisterscafe

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more–it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Cover and let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, lightly covered so air can still circulate. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ – 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like. Makes about 24-32 rolls.

Monday, July 2, 2012

Tri Tip Sandwich

Apparently here in Bakersfield California this is a favorite!  We had it at a friends house and loved it!  Tri tip is a little costly so grab it when it's on sale!  The best part is how easy it is!

  Tri tip
  Provolone cheese (I hear munster is good also)
  Ciabatta buns
  Salsa (optional)

Cook tri tip in crockpot 6 hours then shred.
Butter buns and then toast in oven on broil for a minute.  Careful they burn quick! We melt the provolone onto the bun.  Put the meat on the bun and eat!  Seriously easy and Delish!

I didn't add salsa but it was recommended that I should and Jefferson liked it!