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Buttermilk Rolls

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"Fresh soft rolls are always a treat. These simple pull-apart rolls, with their buttermilk tang, are perfect for eating with this ham picnic. I love to split one apart, spread it with a touch of mustard or chutney and pile it high with slices of tender ham."

List of Ingredients

â—¦ 2 packages (4 ½ teaspoons, total) active dry yeast
â—¦ ½ cup whole milk, warm (about 110° F)
â—¦ 2 cups buttermilk
â—¦ â…” cup granulated sugar
â—¦ â…” cup vegetable shortening
â—¦ 4 large eggs, room temperature, lightly beaten
â—¦ 7 cups all-purpose flour
â—¦ 4 teaspoons salt


Recipe

Make the rolls:
First, sprinkle the yeast over the warm milk and let stand for one minute; then stir until the yeast is dissolved.

Scald the buttermilk with the sugar in a small saucepan or in a glass dish in the microwave until it just begins to boil. Remove the pan from the heat and swirl in the shortening until it melts. Cool to lukewarm.

Combine the yeast with the lukewarm buttermilk in a mixing bowl. Fold in the beaten eggs, then add in 5 cups of the flour and stir with a wooden spoon until the mixture reaches the consistency of a thick batter. Continue stirring for about 120 strokes. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean tea towel and set in a draft-free place until it is bubbly and has doubled in volume, about 1 hour.

Use an electric mixer fitted with a dough hook to slowly incorporate the remaining 2 cups of flour and the salt into the bubbly dough. Beat on low speed until a soft dough forms and pulls away from the edges of the bowl, adding in extra flour if needed. Continue to knead the dough on low speed for about 5 minutes. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours.

Two hours before serving:
Divide the dough into 40 equal pieces and roll the pieces into balls. Place the balls about ¾ inch apart on two lightly greased pans. Cover with clean tea towels and transfer to a draft-free place; let the rolls rise until they have doubled in size; about 1 hour. Bake at 350° F for 20 to 25 minutes. Brush the tops with melted butter.

Makes 40 rolls