Buttermilk is the slightly sharp, fatless by-product of butter-making, and is easy to obtain in a dairy-farming region like Devon. It may prove more difficult elsewhere. The substitution of skimmed milk and cream of tartar will also produce excellent rolls.
This recipe should produce between 15 and 20 rolls, depending on size. They are crisp, almost biscuit-like on the outside but soft and light inside. Just right for mopping up sauce.
© 1990 Shaun Hill. All rights reserved.