o 1/4 cup warm water (110F)
o 1 packet active dry yeast
o 1 1/4 cups buttermilk, room temperature
o 2 tbsp honey
o 1 1/2 tsp salt
o 2 1/2 cups flour (or up to 3 1/2 cups)
o 1 egg (optional, for egg wash)
Directions
Combine your active dry yeast with 1/4 cup warm water in a large bowl. You can test the temperature of your water by putting a few drops on the back of your hand, as you would do to test the temperature of a baby’s bottle. If the water is too hot for your hand, it’s too hot for the yeast. You cannot kill yeast with water that is too cold, only slow its activity slightly, so it is best to err on the side of caution and not overheat your water. Mix the water and yeast with a fork to blend. After 5-10 minutes, the yeast should look slightly foamy.
To your yeast mixture, add buttermilk, honey, salt and 2 cups of flour. Stir vigorously. This is made easier if you have a stand mixer, where you can proof the yeast in the attached bowl and the dough hook to knead it for you. It isn’t too difficult to do by hand, though. All you need is a big wooden spoon. Add the remaining flour a few tablespoons at a time, until the dough stops sticking to the sides of the bowl and clings instead to your spoon or dough hook.
Kneading is the best part, so place the dough on a lightly floured surface and knead it with the heel of your hand. As best as I can describe without a video clip, here is how you knead dough. Press the dough down with the heel of your hand, fold over the top half of the dough. Rotate the folded dough 90 degrees (1/4 turn) and repeat. Continue kneading, adding a bit more flour to prevent the dough from sticking, for about 5 minutes, until the dough is smooth. Place it in an oiled bowl and cover it with plastic wrap. Let the dough rise for 1 – 2 hours, until doubled in size. If you kitchen is cold, this rise will take 2 hours, but it will probably take less time if your kitchen is warm. The dough is now ready to be shaped.
Take your risen dough and turn it out onto your lightly floured surface. a knife or a bench scraper to divide the dough in half, then divide each half into six even pieces, for a total of 12. You can shape these pieces into any shape you like. Rounded balls are probably the simplest, but it is even easier to drop them into lightly greased muffin tins. To make knots, roll each piece of dough into a rope and tie it. (Yes, that is my hand. No, it is not easy to shape a dinner roll and take a photo at the same time. ) Shaping the dinner rolls is a great time to get your kids involved in baking, even if they can only manage snake-like breadsticks or less-than-circular rolls.
Place all your formed rolls onto a baking sheet lined with parchment paper or one that has been lightly greased. Cover the baking sheet with a large, clean dish towel and let the rolls rise for about 20 minutes.
Now is a good time to preheat the oven to 400F, then you can finish preparing the rolls.
Lightly beat an egg with 2 tablespoons of water and brush onto your risen dinner rolls. This will give them a lovely brown sheen as they bake. You could brush them with butter instead, for a deeper color, but an egg will always give them the best shine. If you like, you may also sprinkle sesame or poppy seeds on top of the rolls at this point.
Bake the rolls at 400F for about 20 minutes. They will be golden when they are done. Slide them off the baking sheet and onto a wire rack to cool. Yeasted breads can turn a bit gummy inside if they are cut when they are hot, so it is best to let them cool to room temperature before eating them.
Read more: http://www.kitchendaily.com/recipe/buttermilk-dinner-rolls-81434/#ixzz1HRuafRG9
