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     Title: Buttermilk Rolls
 Categories: Breads
      Yield: 18 servings

      1 tb Dry active yeast
      3/4 c  Warm water
      1 c  Buttermilk, at roomtemperature
      2 tb Vegetable oil
      4 1/2 c  To 5 c all-purpose flour *
      2 tb Plus 2 ts granulated sugar
      2 tb Potato flour **
     1 1/2 ts Salt
     
  * plus additional for kneading ** (also marked potato starch, see note)
  
Combine yeast and warm water in a small bowl. Stir to dissolve yeast. Let stand until
yeast begins to foam, about 5 to 10 minutes. Combine yeast mixture with buttermilk and
oil in a large mixing bowl. Stir in flour, sugar, potato flour and salt. Add additional flour
or water if necessary. Dough should come away from bowl an firm enough to handle
with hands.

Turn dough onto a lightly floured surface and knead for 10 to 15 minutes or until dough
is smooth and soft. Place dough in a lightly greased bowl. Cover with a damp cloth or
plastic wrap and let rise a warm place until double, approximately 1 hour. Shape dough
into 18 rolls and place on a lightly greased cookie sheet. Let rise until double,
approximately 1 hour. Preheat oven to 375 degrees.

Carefully cut a cross in the top of each roll with a sharp knife Sprinkle lightly with flour.
Bake 15-18 minutes, or until lightly browned.

Note: Potato flour (also marked potato starch) is available in many supermarkets, with
specialty ingredients, including Oriental and kosher, or with baking ingredients.   

  Makes 18 rolls.  
  From Elephant's Delicatessen.
  From the Oregonian FOODday, 1/5/93.





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