Dinner Rolls - Honey Buttermilk
Source: adapted from Cooking Light Oct 09
2 tsp dry yeast
1/2 cup warm water
3 T honey
3/4 cup buttermilk, warmed to room temp
2 T butter, melted
3 1/2 cups bread flour (more or less as needed)
1 teaspoon salt
Cooking spray
Dissolve yeast in warm water with honey in a large bowl; let stand for 5 minutes or until foamy.
Add 1 1/2 cups of the flour, buttermilk, honey, butter, and salt to yeast mixture; beat until smooth.
Stir in another 1 cup flour (or more as needed) to form a soft dough.
Turn out onto a floured surface. Knead until smooth and elastic; add enough of remaining flour to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place, 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 and shape into balls. Place balls 2 inches apart on parchment-lined baking sheets or a baking stone. Cover; let rise for 20 minutes or until doubled in size.
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.
Makes 24 rolls