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).
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.
Preheat oven to 350°.
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.
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These turned out good. The dough was very workable and pretty easy to make. The flavor was pretty subtle and the texture was a tad on the dry side but not bad. Maybe could have baked for a minute or two less. Not sure if I would make these again or try your dinner roll recipe, which I've also had filed in my recipe binder for quite a while now and have yet to make.
I swapped out half of the all-purpose flour for whole wheat flour. They didn't rise very much the second time - I'm wondering if it was because of the flour substitution, since I didn't adjust any other ingredients. Regardless, the flavor is very good.
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