Buttermilk Dinner Rolls

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 4 cups Bread flour
  • 1 tbsp Granulated sugar
  • 1 1/2 tsp Salt
  • 1 scant tbsp Yeast, dry

• Dairy

  • 2 cups (16oz, 500ml buttermilk
  • 1 stick Butter

Found on baking-sense.com

Description

Ingredients

• 2 cups (16oz, 500ml) buttermilk, room temperature
• 1 scant tablespoon (1 packet) dry yeast
• 1 tablespoon granulated sugar
• 1 egg, room temperature
• 1.5 teaspoons salt
• 4-4 1/2 cups (1lb 8oz, 675g) bread flour
• 1/2 stick (2oz, 55g) butter, softened
• 1/2 stick (2oz, 55g) butter, to be melted

Directions

• Combine buttermilk, yeast, sugar, salt and egg in a mixing bowl
• Mix on low speed with a paddle attachment to combine the ingredients
• Add 2.5 cups of bread flour and mix to combine. Switch to the dough hook
• Add 1 1/2 - 2 cups of bread flour until the dough gathers on the hook and begins to pull away from the sides of the bowl. Knead on medium for 3 minutes then reduce the speed to low
• With the mixer running, toss in the softened butter a tablespoon at a time.
• Mix on medium for 3 minutes, if the dough is still very sticky add a little flour.
• The dough will stick to the bottom of the bowl but should gather on the hook.
• Dump the dough onto a floured surface and knead to form a smooth ball.
• The dough should be soft and smooth
• Place the dough in an oiled bowl, turning once to coat the surface, cover with plastic wrap and set in a warm place until doubled in size, about 1 1/2 - 2 hours.
• Turn the dough out onto a lightly floured surface and roll the dough to form a long log shape
• Using a sharp knife or bench scraper cut the dough into 16-24 even pieces (depending how large you want the rolls to be. Theyll bake up at least 2x the size of the dough ball).
• Roll each piece of dough under your cupped hand to form a smooth ball (see how to form the rolls here ).
• Place the rolls onto a parchment lined baking sheet and brush the tops with melted butter
• Set aside in a warm spot to rise until nearly doubled in size and the dough springs back slowly when poked (about 1 hour)
• Bake at 350°f convection or 375°f regular until golden brown
• Brush the tops with more melted butter.

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