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Prep Time: 35 Minutes Cook Time: 175 Minutes |
Ready In: 210 Minutes Servings: 18 |
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The buttermilk in our recipe makes these airy rolls especially tender. Ingredients:
1/4 cup warm water (105-115°f) |
1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons) |
1 tablespoon mild honey |
2 teaspoons salt |
3 to 3 1/2 cups all-purpose flour |
1 cup well-shaken buttermilk at room temperature |
1/2 stick (1/4 cup) unsalted butter, melted |
vegetable oil for greasing bowl |
1 large egg, lightly beaten with 1 tablespoon water |
Directions:
1. Stir together water, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
2. Stir salt into 3 cups flour in a large bowl, then add yeast mixture, buttermilk, and butter, stirring until a soft dough forms.
3. Turn out dough onto a floured surface and knead, adding just enough more flour to prevent sticking, until smooth and elastic, 6 to 10 minutes.
4. Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
5. Line a large baking sheet with parchment paper.
6. Turn out dough onto a lightly floured surface and knead several times to remove air. Cut dough into 18 equal pieces. Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion (clockwise or counterclockwise) to form a smooth ball. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet. Cover loosely with kitchen towel and let rolls rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours.
7. Put oven rack in middle position and preheat oven to 375°F.
8. Brush rolls lightly with egg wash and bake until rolls are golden brown and sound hollow when tapped on bottom, 15 to 18 minutes. Transfer to a rack to cool at least 15 minutes.
9. Cooks' note: Rolls can be baked up to 1 month ahead and cooled completely, then frozen in sealed plastic bags (preferably double-bagged). Thaw and reheat before serving.
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