Buttermilk Dinner Rolls
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup plus 2 tablespoons warm buttermilk (110° to 115°), divided
- 1/2 cup plus 1 teaspoon softened butter, divided
- 1 large egg, room temperature
- 1/3 cup sugar
- 1 teaspoon salt
- 4 cups bread flour
- Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough.
- Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. *** For Cinnamon Rolls See Below.
- Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.
*Cinnamon-Sugar: Mix together Cinnamon and White Sugar - the amount will vary according to how much you want to make.
*** NOTE: For Cinnamon Buns: Do not shape into 20 balls. Instead, roll out the dough out thin, brush with melted butter and sprinkle with cinnamon/sugar mix then roll up dough into one giant "jellyroll". Cut into 20 rolls, place on greased pan and let them rise for 45 minutes or until doubled in size/ Baked the same way as for the Buttermilk Dinner Rolls.
Icing Used:
- 3 cups powdered sugar
- 3 tablespoons milk
Source: My Recipes
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