Buttermilk Rolls

Total Time: 1 hr 50 mins Preparation Time: 1 hr 25 mins Cook Time: 25 mins

Ingredients

• 3 1/4 cups flour
• 1 teaspoon salt
• 1 (1/4 ounce) package active dry yeast
• 1 cup low-fat buttermilk
• 1 tablespoon honey
• 5 tablespoons butter, melted and divided
• 1 egg

Recipe

• 1 in a large bowl, whisk together 1 1/2 cups of the flour, salt and yeast until well combined; set aside. in a small pot, heat buttermilk until warm to the touch (about 115°f). (be careful not to overheat the milk since it may cook the egg.) remove pot from heat and whisk in honey, 3 tablespoons of the butter and egg. pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. stir in remaining 1 3/4 cups flour until a soft dough is formed.
• 2 turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes.
• 3 or, using your kirchenaid or similar mixer, knead the soft dough in the machine for several minutes until the dough is smooth and cool to the touch.
• 4 for cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. arrange 3 balls of dough in each cup of a greased 12-muffin tin. for large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. arrange balls of dough snugly in a greased 9-inch round cake pan. brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
• 5 preheat oven to 375°f brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. serve hot, spread with butter, if you like.