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Yeast, rolls- Herbed Buttermilk Dinner Rolls

List of Ingredients



1/4 cup rye flour
2 teaspoons salt
1 tablespoon granulated sugar
1/2 teaspoon baking soda
2 teaspoons yeast
1/2 teaspoon crushed dried marjoram or thyme
3 tablespoons butter, softened
3 1/4 cups bread flour
1 1/2 cups buttermilk, plus about 2 tablespoons more for brushing




Recipe

Machine method: Combine all ingredients according to manufacturer's directions. Process until dough is formed. Let dough rest 15 to 20 minutes before shaping into rolls.
Hand method: In large bowl of electric mixer fitted with dough hook, combine rye flour, salt, sugar, baking soda, yeast, marjoram, butter and about 2 cups bread flour. Heat 1 1/2 cups buttermilk to 120 to 130 degrees (it will have a slightly curdled appearance). With machine running, gradually add warm buttermilk. Beat until a very soft dough forms; gradually beat in enough of the remaining flour to make a dough that is manageable, but still quite wet. Use remaining flour to coat breadboard; turn out and knead dough until smooth and until it "pushes back" slightly when kneaded. Cover; let rest 15 to 20 minutes.
To finish: Divide dough into 16 equal pieces; using lightly floured hands, shape into smooth balls. Arrange on parchment-lined baking sheets, allowing at least 1 inch between rolls; cover and let rise in warm place 20 minutes.
Meanwhile, preheat oven to 375 degrees. If desired, use a sharp knife or razor blade to cut 1 or 2 gashes in each roll. Bake rolls 10 minutes; brush tops with buttermilk, return to oven and bake 10 minutes more, or until golden brown.
Yield: 16 rolls.
Note: For sandwich-style rolls, divide dough into 12 pieces, shape balls, then flatten to about 3/4-inch thick before setting aside to rise.
Use a bread machine or an electric mixer to prepare the dough for these rolls. The recipe is from Jack and Mary Billings.

In St Louis Post 01/01/01