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Thanksgiving: Buttermilk Rolls

Source of Recipe


Elephant's Delicatessen



List of Ingredients



• 1 Tbsp active dry yeast
  
• ¾ cup warm water
  
• 1 cup buttermilk, at room temperature
  
• 2 Tbsp canola oil
  
• 4½ to 5 cups all-purpose flour
  
• 2 Tbsp plus 2 teaspoons granulated sugar
  
• 2 Tbsp potato flour (also marked potato starch)
  
• 1½ tsp salt
  
• Additional potato flour or all-purpose flour
  






Instructions



1. Combine yeast and warm water in a small bowl. Stir to dissolve yeast. Let stand until yeast begins to foam, about 5 to 10 minutes. Combine yeast mixture with buttermilk and oil in a large mixing bowl. Stir in all-purpose flour, sugar, potato flour and salt. Add additional all-purpose flour or water if necessary. Dough should come away from bowl and be firm enough to handle with hands.
   
   
2. Turn dough onto a lightly floured surface and knead for 10 to 15 minutes, or until dough is smooth and soft. Place dough in a lightly greased bowl. Cover with a damp cloth or plastic wrap, and let rise in a warm place until double, approximately 1 hour.
   
   
3. Shape dough into 18 rolls, and place on a lightly greased cookie sheet. Let rise until double, approximately 1 hour. Carefully cut a cross in the top of each roll with a sharp knife. Sprinkle lightly with all-purpose or potato flour. Bake at 375° for 15 to 18 minutes, or until lightly browned.
   
   Makes 18 rolls.