Soft Buttermilk Dinner Rolls

Raven in the Kitchen

Last week, I baked 10 dozens of these delicious buns for the Roast Beef Dinner at Wooler United Church.  They received such rave reviews that I thought I would post the recipe here:

Soft Buttermilk Dinner Rolls

TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling YIELD: 20/24 servings.

Ingredients

    1 package (1/4 ounce) active dry yeast (2 1/4 teaspoons)

    1/4 cup warm water (110° to 115°)

    1 cup plus 2 tablespoons warm buttermilk (110° to 115°), divided

    1/2 cup plus 1 teaspoon softened butter, divided

    1 large egg, room temperature

    1/3 cup sugar

    1 teaspoon salt

    4 cups bread flour

Directions

    1. Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough.

    2. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

    3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 20/24 balls. Place in a greased 13×9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.

    4. Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.

Enjoy!