Monday, November 14, 2011

Buttermilk Dinner Rolls

Today I looked online for a new roll recipe (as if I don't already have more recipes than I need...) and found this one. I found it here at Mel's Kitchen Cafe. I cut her recipe in half (the original recipe calls for 8 cups of flour), and it made enough for 2 dinner's worth- about 20 rolls. We had half for dinner, and I stuck the rest in the fridge (unbaked) for later.

Cut the dough into wedges, then roll up into a crescent shape

On a greased baking sheet, ready to rise

All finished!

Buttermilk Dinner Rolls
Printable version here

Yield: 20 rolls

1 1/2 cups buttermilk at room temperature
3.5-4 cups flour, divided
1/2 tbsp. yeast dissolved in 2 tbsp. warm water (let it proof for 2-3 minutes)
1/4 cup sugar
1 egg, lightly beaten (I forgot to add this and they were fine)
1 tsp. salt
1/4 cup oil
1/2 tsp. baking soda

1. Mix the buttermilk, 1 1/2 cups flour, and yeast/water mixture together thoroughly in a large mixing bowl. Let stand at room temperature until double in size, about 2 hours (mine took 1 1/2 hours).

2. To this mixture, add sugar, eggs, salt, 2 1/4 cups flour (I did 1 1/2 cups wheat flour & 3/4 cup all-purpose), and baking soda. Mix well and knead for 7-10 minutes. Add more flour a tablespoon at a time if the dough is really sticky.

3. Divide dough into two halves. On a pastry mat (or a lightly floured countertop/cutting board), roll out each half into a flat disc, about 10 inches across and 1/4" thick. Cut into 9-10 wedges. Roll into a crescent shape and place on a lightly greased baking sheet. Cover loosely with plastic wrap (that has been sprayed with nonstick spray), and let rise for 1 hour or until doubled. Repeat with the 2nd disc of dough.

4. Bake at 350ยบ for 12 minutes, or until lightly browned. Brush with melted butter if desired.

*Optional- you can put some of this dough in the fridge for up to 1 week, and bake it later. I baked one pan of rolls the first night, and put the rest of them (shaped, covered with plastic wrap) in the fridge. To bake later, I'll just need to let them rest on the counter until doubled, about 2 hours, then bake.

Why I love it? They're just nice, soft rolls, and they weren't hard to make. The kids practically fought over who got the last one! They were good dipped in beef stew, and it was also delicious topped with apple butter.

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