Honey Buttermilk Rolls
- 5 1/2 cups all-purpose flour, 25 ounces
- 2 cups buttermilk, 16 ounces
- 1 tablespoon instant yeast
- 2 1/2 teaspoons salt
- 3 tablespoons honey
- 2 tablespoons softened butter
- 1 large egg plus 1 tablespoon water
- sesame seeds or poppy seeds, optional
In a large mixing bowl or bowl of a stand mixer, combine the all-purpose flour, instant yeast, honey, salt, buttermilk, and butter. Mix the ingredients by hand or with the dough hook until well combined. Increase the mixer speed to medium and beat for about 10 minutes, until the dough is smooth and elastic. Or, move the dough to a lightly floured surface and knead by hand for about 10 minutes, until smooth and elastic. Add more flour, if needed, to keep the dough from sticking to the bowl or board.
Put the dough in a large bowl (or leave in the mixing bowl). Sprinkle with a little flour, cover with plastic wrap,. and let the dough rise in a warm, draft-free place for about 1 1/2 to 2 hours, or until doubled in bulk.
Take the dough out to a lightly floured surface. Shape as you wish. For pan rolls, shape into 24 tautly formed balls. Line the rolls up evenly in a lightly buttered 13x9x2-inch baking pan. There will be a little space between the dough balls. Or after dividing the dough into 24 pieces, divide each piece into 3 pieces, roll into balls, and put 3 balls in each of 24 muffin cups.
Cover the pan(s) with a tea towel and let the dough rise for about 30 to 45 minutes, until the doubled in bulk.
Preheat the oven to 375° F.
Remove the tea towel.
Combine the egg with 1 tablespoon of water. Whisk to blend.
Gently brush the tops of the rolls with egg wash, then sprinkle with poppy seeds or sesame seeds, if using. Bake the rolls for about 18 to 22 minutes, until nicely browned. The inside temperature should register at least 185° F to 190° F.