Honey Buttermilk Rolls

Honey Buttermilk Rolls Recipe
Photo: Anna Williams
4

Worthy of a special occasion

Yield:

2 dozen (serving size: 1 roll)

Recipe from

Cooking Light

Nutritional Information

Calories 99
Fat 1.6 g
Satfat 0.8 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 2.9 g
Carbohydrate 18.1 g
Fiber 0.6 g
Cholesterol 4 mg
Iron 0.3 mg
Sodium 113 mg
Calcium 4 mg

Ingredients

1 teaspoon sugar
1 package dry yeast
1/2 cup warm water (100° to 110°)
17.8 ounces bread flour (about 3 3/4 cups), divided
3/4 cup buttermilk
3 tablespoons honey
2 tablespoons butter, melted
1 teaspoon salt
Cooking spray

Preparation

1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes or until foamy. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9.5 ounces (2 cups) flour, buttermilk, honey, butter, and salt to yeast mixture; beat with a mixer at medium speed until smooth. Stir in 5.9 ounces (about 1 1/4 cups) flour to form a soft dough. Turn out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

2. Place dough in a bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide into 24 pieces. Shape into balls. Place balls 2 inches apart on parchment-lined baking sheets. Cover; let rise for 20 minutes or until doubled in size.

3. Preheat oven to 350°.

4. Uncover dough; make a (1/4-inch-deep) cut in the top of each ball using a sharp knife. Bake at 350° for 18 minutes or until golden, rotating baking sheets after 9 minutes. Remove rolls from baking sheets; cool on wire racks.

Note:

Anne-Marie Williams,

October 2009
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