Honey Buttermilk Rolls

Photo: Anna Williams

Yield: 2 dozen (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 99
  • Fat: 1.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.9g
  • Carbohydrate: 18.1g
  • Fiber: 0.6g
  • Cholesterol: 4mg
  • Iron: 0.3mg
  • Sodium: 113mg
  • Calcium: 4mg

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. 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. 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. 3. Preheat oven to 350°.
  4. 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.
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