Mama Adam’s One Hour Buttermilk Rolls submitted by Amanda & Kyle Morgeson, passed down at least 3 generations in the Morgeson family.

  • 2 pkgs. dry yeast
  • 4 Tbsp. sugar
  • 1 1/2 cups buttermilk (room temp)
  • 1/2 tsp. baking soda
  • 1/4 cup warm water
  • 1/2 cup shortening (melted)
  • 4 1/2 cups all purpose flour
  • 1 tsp. salt

Empty dry yeast into bowl, adding warm water. Add buttermilk, sugar & shortening. sift into this mixture the flour, baking soda & salt.

Beat smooth & let stand 10 minutes. Roll out and shape into rolls, (cloverleaf, if you prefer.)  Use a muffin pan.

Let rise about 30 minutes & bake 15 to 20 minutes, until lightly brown.  Preheat oven 400 degrees.

Additional note: Family member commented, “Mike & I made these March 17, 2020 just to see how they would turn out.  Our suggestions would be for the oven to be set at 350 degrees and if you are making cloverleaf rolls to make each ball about the size of a golf ball (3 balls in each muffin tin). You can also just take 2 parts and make the split rolls like you by at the grocery.

Mama Adams’ Yeast Dough Mix submitted by Amanda & Kyle Morgeson.

  • 1 pkg. yeast
  • 1/4 cup water
  • 1 cup milk (scalded)
  • 1 egg (room temp)
  • 3 to 3 1/2 cups all purpose flour (sifted)
  • 1/4 cup shortening
  • 1 tsp. salt
  • 1/4 cup sugar
  • 1/2 tsp. baking soda

Soften the yeast in warm water. Combine the scalded milk, sugar, shortening, salt & baking soda.  Cool to lukewarm. Add about 1/2 of the flour and mix well. Add the softened yeast & the egg, beat well. Stir in remaining flour or enough to make a soft dough. Turn out on lightly floured surface. Knead till smooth & elastic, 8-10 minutes. Place in lightly floured bowl, turning once to coat surface. Cover with wax paper & let rise in a warm place for about 1 1/2 to 2 hours. Punch down, shape in ball, cover & let rest 10 minutes. Make bread, rolls, whatever. Bake at 350 – 375 degrees for 20 – 25 minutes. Watch closely so it doesn’t get too brown.

Steve’s Challah (from Tess’ Country Store, Green Valley, CA) submitted by Sonia Clark.

Makes 2 loaves


  •  1 1/8 cups lukewarm water (9 oz by weight)
  •  1 Tbs active dry or 1 pkg. instant yeast
  •  1 tsp sugar
  •  4 1/2 cups all-purpose flour (540 grams)
  •  2 eggs, plus 1 egg for glazing
  •  1/2 Tbs salt
  •  1/3 cup sugar (1/2 if you want it sweeter)
  •  1/4 cup vegetable oil
  •  Poppy or sesame seeds (optional, but I like to use both!)


1. Dissolve the yeast in the water with 1 teaspoon sugar. Beat well and leave 10 minutes, until it froths. (Omit this step if using instant yeast.) Measure flour into the bowl of a stand mixer fitted with the paddle. (Add instant yeast if using and mix in.)

2. In a separate bowl lightly beat 2 eggs. Add the salt, ¼ cup sugar, and oil and beat until combined. Add the frothy yeast mixture (or warm water if using instant yeast) and beat until combined.

3. With the mixer on low, gradually add the liquids and continue mixing to make a soft dough that holds together. Cover with a towel and let rest 5 minutes.

4. Change to the dough hook and knead for about 15 minutes, until the dough is very smooth and elastic, adding flour if the dough is too sticky.

5. Pour a little oil in the bowl and turn the dough, so that it is greased all over. Cover the bowl with plastic wrap or a damp towel and put it in a warm place to rise for 2‑3 hours, or until it has doubled in bulk.

6. Punch the dough down and knead briefly, then divide into 2 pieces. Take each piece and divide into thirds.

7. Take a piece of dough and roll with your hands into a thin sausage shape, 18” by 1”, starting in the center and moving toward the ends. Continue with the other pieces. You will use three strands for each challah.

8. Braid challah; lay out three of the strands next to each other on your work surface. It is easiest to start in the middle and braid to the ends and then pinch the ends together. Place on a baking sheet lined with parchment paper or a silicone baking mat, leaving plenty of room for them to expand. Allow to rise loosely covered for 1 hour, or until doubled in bulk.

9. Brush gently with the beaten egg, making sure you cover all surfaces to get that

wonderful golden brown. Then sprinkle with poppy or sesame seeds. (The seeds stick better when the whole egg is used for the glaze.)

10. Bake in a preheated 350°F. oven for 20-25 minutes or until the loaves are beautifully golden-brown. Check challah during baking, if needed baste more egg wash on areas that are now exposed. Do not overcook. Check with instant read thermometer and take out when internal temperature is 190°F. Cool on a rack.