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Honey Buttermilk Rolls

Photo: Anna Williams
Yield 2 dozen (serving size: 1 roll)

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

Nutrition 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

How to Make It

  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 5 ounces (2 cups) flour, buttermilk, honey, butter, and salt to yeast mixture; beat with a mixer at medium speed until smooth. Stir in 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.