Buttermilk Rolls

This recipe comes from my sister-in-law's mother. Don't let the picture fool you. It makes the best dinner rolls and sweet rolls. The recipe is HUGE so you can cut it in half if you don't want to make so many rolls. I like to make half the dough into dinner rolls and the other half into sweet rolls.

BUTTERMILK ROLLS

Dissolve:
4 TBSP yeast
1 TBSP sugar in
1 cup warm water

Add:
4 eggs
1 1/2 cups sugar

In a saucepan warm:
4 cups buttermilk
1 cup margarine or butter

Add:
1 tsp. soda
4 tsp. salt

Stir the buttermilk mixture into the yeast and egg mixture. Gradually add 12 cups flour to form a soft dough. Place in a greased bowl cover and let rise for 60 minutes or until double in size. Punch dough down and make into either dinner rolls or sweet rolls.

DINNER ROLLS: Roll out dough about 1/2 inch thick, cut with biscuit cutter, dip in melted butter, place in pan close together. Let rise 45 minutes. Bake at 350 degrees for about 20 minutes. Makes about 6 dozen.

UPDATED:  We have hit on THE BEST way to make these. Roll the dough out about 1/4 inch thick. Brush the top with butter. Fold the dough in half buttered sides together. Brush the tops in butter again. Cut into squares using a pizza cutter. Place on a greased pan close together.  Let rise 45 minutes. Bake at 350 degrees for about 20 minutes. Brush with butter once more. Let cool. Makes about 6 dozen.

SWEET ROLLS: Divide dough into three equal pieces. Roll each piece into a 18 x 12 inch rectangle. On each rectangle spread 2 Tablespoons softened butter, sprinkle 1 cup brown sugar, and 1 Tablespoon cinnamon all over. Roll up the long side so your roll is 18 inches. Slice in 3/4 inch thick rolls. Place on greased pan. Let rise for 45 minutes. Bake at 350 degrees for about 20 minutes. Cool slightly, frost with frosting. Makes about 6 dozen.

Variations:
Sprinkle 3/4 cup pecans or walnuts
Sprinkle 1 cup raisins or dried cranberries


ORANGE ROLLS: Follow instructions for rolling out sweet rolls. Mix 1/4 cup orange juice concentrate with 1/4 cup softened butter, add 1 tsp grated orange peel. Spread on reactangle of dough. Roll up and slice 3/4 inches thick. Place on greased pan, let rise for 45 minutes. Bake at 350 for 20 minutes. Cool slightly, frost with frosting.


FROSTING:
1 8 ounce package of cream cheese, softened
12 TBSP milk
6 cups powdered sugar

Whisk the cream cheese with mixer until creamy. Add the milk and whisk until blended. Slowly add the powdered sugar, whisk until smooth. Spread over the rolls. Serve immediately.