Simple Buttermilk Yeast Rolls
Source of Recipe
"The Southern Sympathy Cookbook" by Perre Coleman Magness
"I have dreamed most of my life of being a person who makes beautiful, old-fashioned dinner rolls. Alas, I am not and like many Southerners these days, I buy them in little tin pans. But I know I must have at least one homemade roll recipe under my belt, and I chose this one, which is foolproof even for the most yeast averse and does not require a huge time commitment. And I promise, people will swoon over your homemade rolls — as much for the flavor as for the fact you made them yourself. Use instant dried yeast that comes in a jar rather than active yeast from packets."
List of Ingredients
◦ 4 tablespoons (½ stick) unsalted butter, plus 2 tablespoons, melted
◦ 1 cup buttermilk
◦ 2 tablespoons instant yeast
◦ ¼ cup honey
◦ 1 egg
◦ 1 teaspoon kosher salt
◦ 3 to 4 cups all-purpose flour
Preheat oven to 400° F. Lightly grease a 9-by-13-inch rimmed sheet pan.
Melt the 4 tablespoons butter in a small saucepan over low heat, then add the buttermilk and heat until it reaches 110° F, just barely bubbling.
Place the yeast and the honey in the bowl of a stand mixer fitted with the paddle attachment and mix until just combined. Add the buttermilk and butter when it comes to temperature and blend. With the motor running, add the egg and the salt and beat until combined, then beat in the flour ½ cup at a time until the dough clings to the beater in a sticky ball. You may not need all the flour.
With lightly floured hands, pull the dough from the beater, roll it into 12 balls, and place these on the prepared baking sheet. Cover the sheet with a tea towel and leave the rolls to rise for 10 minutes.
Bake for 8 to 12 minutes, until they are golden and cooked through. Brush the top of the rolls with 2 tablespoons melted butter.
Makes 12 rolls