Scrumptious Buttermilk (and Cinnamon) Rolls

One sleepy afternoon, both my kiddos decided to take a long summer's nap. I took advantage of this opportunity by making delicious buttermilk rolls. I don't mind making rolls with them, but these rolls were going to be given to people, so I wanted to make sure they were perfect.
This is the recipe my mom taught me growing up, and making it has become second nature. I always make a double batch and store some in the freezer. It makes dinner time easier-we just cook up some fish or chicken with a veggie, fruit, and a homemade roll- easy peasy lemon squeezy.
The recipe is at the end of this post, but this picture is what the dough should look like after it has "glutenized." It should just pull like taffy. I had a video of how to make the perfect roll, but it wouldn't load. sniff. However, I made rolls a few days later with the kids and they just kinda plopped the rolls on the pan...they looked and tasted practically the same!
Here the pretty ladies are, all ready to rise under a dish towel (to keep them from drying out).

As mentioned, a few days later the children wanted to help me make cinnamon rolls. I used the same recipe, but I divided it into three big balls. One of the thirds I made into buttermilk rolls again and the other two balls turned into cinnamon rolls. So, very patiently, I let JoJo and Jeepers take turns rolling out the dough into a large rectangle. Then, JoJo brushed on 1/2 a cube of melted butter (making sure not to get butter on the far right edge). Jeepers sprinkled the white sugar and cinnamon all over the dough (ideally this would be an even layer, but he's learning).

We rolled the dough and pinched the end closed (which why it has to be butter-free).

I was always taught that the simplest way to cut cinnamon rolls was with a string, and I have to say, if my kids can do it, then it's pretty fool proof. Just shimmy the string under the roll- about an inch from the end- then overlap the string at the top, keep pulling, and the string will just cut right through...success!

Here are the rolls, almost risen and ready to bake...

The end result is just so amazingly delicious. You will never find anything at the store- or even a bakery- that compares to these savory little morsels. What's better than this?...

Well, a cinnamon roll version of it, covered in cream cheese frosting, of course!

I wonder why I wasn't hungry this whole day? Oh yeah, because I ate myself silly with cinnamon rolls!

Buttermilk Rolls

• 1 cube butter


• 2 cups buttermilk


• 3/4 c. sugar


• 1/2 c. ice water


• 2 eggs


• 2 T. instant yeast


• 7 cups flour


• 1 T. baking powder


• 1 t. salt


• 1 t. baking soda


• Bring butter, buttermilk, and sugar to boil. Put in mixer, add water, mix. Mix in eggs. Gradually mix in flour (start with 3 cups flour with 2 wells for yeast). Mix in remaining ingredients. Knead for 5 minutes or so until stretchy- do the gluten test. Let rise in mixer for 15 min. Form rolls. Rise on greased pan for 30 min or until ready to bake. Bake for 12 min @375.