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Buttermilk Dinner Rolls




Source of Recipe


From "The Homesick Texan's Family Table" by Lisa Fain


Recipe Introduction


"Sunday dinners and holiday meals aren't complete without a basket of warm dinner rolls. Every family has their own special recipe, and mine is no different. Here is my version, inspired by Great-Grandma Gibson's mysteriously half-written recipe from years ago, made soft and tender with buttermilk, butter, and eggs. While these are not difficult to make, I'd say their rich flavor lends them more toward special occasions rather than everyday eating. That said, I do always keep a few on hand; and they freeze very well."


List of Ingredients




â—¦ 1 tablespoon (1 packet) active dry yeast
â—¦ 3 to 3 ½ cups all-purpose flour
â—¦ 1 tablespoon sugar
â—¦ 1 teaspoon kosher salt
â—¦ ¼ cup vegetable oil
â—¦ 6 tablespoons (¾ stick) unsalted butter, melted and cooled
â—¦ 1 cup buttermilk, at room temperature
â—¦ 1 egg, beaten

Recipe



Stir together the yeast, 3 cups of the flour, sugar, and salt. Add the oil, 4 tablespoons of the butter, the buttermilk, and beaten egg and stir until the dough comes together, adding more flour if it's too sticky. Turn the dough out on a floured surface and knead for 5 minutes, or until smooth.

Place the dough in a lightly oiled bowl and cover with a damp cloth. In a warm place, allow to rise until doubled in size, one to two hours.

Lightly grease a 9 by 13-inch baking pan. Punch down the dough and form into eighteen equal-sized balls. Place the balls in the pan so that the sides are touching, cover, and allow to rise until doubled, about one hour.

Preheat the oven to 375° F.

Brush the rolls with the remaining 2 tablespoons melted butter and bake, uncovered, for 22 minutes, or until lightly browned. Serve warm. The rolls can also be tightly wrapped and stored at room temperature for up to three days or in the refrigerator for up to one week. They can also be frozen.

Makes 18 rolls