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Buttermilk Dinner Rolls

Cook time 18 mins
Yield

16 rolls.

Ingredients

  • 2 packages active dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 1 3/4 cups nonfat buttermilk
  • 1/4 cup sugar
  • 2 tablespoons margarine, softened
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 5 cups bread flour, divided
  • 1 tablespoon bread flour
  • Vegetable cooking spray

Nutrition Information

  • calories 199
  • caloriesfromfat 12 %
  • fat 2.6 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.9 g
  • carbohydrate 36.3 g
  • fiber 0.0 g
  • cholesterol 15 mg
  • iron 0.0 mg
  • sodium 123 mg
  • calcium 0.0 mg

How to Make It

  1. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, buttermilk, and next 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Add 2 cups flour, and beat 2 minutes at medium speed. Gradually stir in enough of the remaining 3 cups flour to make a soft dough.

  2. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  3. Punch dough down; divide in half. Divide each half into 8 equal portions; shape each portion into a ball. Place at least 1 inch apart on large baking sheets coated with cooking spray.

  4. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 325° for 18 to 20 minutes or until lightly browned. Remove rolls from baking sheets; let cool on wire racks.

Light and Luscious