Buttermilk Rolls

By tlshinnick

Ingredients

• 4 cups flour
• 1 pkg active dry yeast
• 1 1/4 cups buttermilk
• 1/3 cup sugar
• 1/3 cup butter, margarine, or shortening
• 3/4 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted

Preparation

Step 1

In a medium saucepan or microwave, heat and stir the buttermilk, sugar, 1/3 cup butter, and salt, just until warm (110 to 120 degrees). Pour into large mixing bowl and stir in one cup of flour. Add yeast. Stir until yeast is dissolved. Add egg. Stir. Add another cup of flour. Beat with an electric mixture on low for 30 seconds, scaping the sides of the bowl. Beat on High for 3 minutes. Then, using a wooden spoon, stir in the remaining flour.

Knead until a moderately stiff dough is formed that is smooth and elastic, about 8 minutes, adding more flour as necessary. Place in a greased bowl. Cover and let rise until double (about an hour).

Punch dough down. Divide dough in half. Then divide each half into 12 pieces. cover and let rest for 20 minutes. Form as desired and put into greased muffin tins. Cover and let rise until nearly doubled (or cover with oiled waxed paper, then cover with plastic wrap and refrigerate for up to 24 hours. Let stand at room temperature for 20 minutes before baking). Brush rolls with melted butter. Bake in 375 degree oven for 15-18 minutes or until golden. Remove rolls from muffin cups and cool on a wire rack