Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0
Anne-Marie Williams
Recipe by Cooking Light October 2009

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Anna Williams

Recipe Summary

Yield:
2 dozen (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

99 calories; fat 1.6g; saturated fat 0.8g; mono fat 0.3g; poly fat 0.2g; protein 2.9g; carbohydrates 18.1g; fiber 0.6g; cholesterol 4mg; iron 0.3mg; sodium 113mg; calcium 4mg.
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