BUTTERMILK DINNER ROLLS

By RoketJSquerl

Ingredients

• 2 cups (16 oz) 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 bread flour
• 2 oz butter, softened
• 2 oz butter, to be melted

Details

Servings 12
Preparation time 30mins
Cooking time 40mins
Adapted from baking-sense.com

Preparation

Step 1

Instructions
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 1½ - 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 1½ - 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 12-16 even pieces
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

Instructions