- 1 ¼-ounce package active dry yeast
- 1 cup water, divided
- ¼ cup granulated sugar, divided
- 1 ½ cups buttermilk
- 6 tablespoons unsalted butter, melted, plus extra for brushing
- 2 large eggs, lightly beaten
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ¼ teaspoons salt
Light and fluffy, these yeasty dinner rolls get an extra rise from the addition of buttermilk and baking soda. They have a beautiful golden finish from a liberal brushing of butter just before they go in the oven.
1. In a small bowl, combine yeast with ¼ cup warm water and 1 tablespoon of the sugar. Stir and let stand 5 minutes. Yeast should be creamy and bubbling slightly.
2. In a 1-quart glass measuring cup, heat buttermilk in microwave until just warm. Stir in yeast mixture, melted butter, eggs, and remaining sugar until combined. 3. In a large bowl, combine flour, baking soda, and salt. Make a well in the center and pour in the buttermilk mixture. Fold with a spatula to form a craggy dough. Turn dough out onto a lightly floured surface and knead 6 minutes, until dough is smooth and elastic. 4. Lightly butter a large bowl. Place dough in bowl; turn to coat dough with butter. Cover bowl with plastic wrap and let stand in a warm, draft-free spot for 1 ½ hours, or until doubled. 5. Line a baking sheet with parchment paper. Punch down dough; knead quickly in bowl. Turn dough out onto a lightly floured work surface; cut into 18 pieces. Using your palm and fingers, roll each piece into a ball, tucking the dough underneath itself as you roll to form a taut ball. Repeat with remaining pieces. Transfer balls to prepared pan; cover with plastic wrap and let stand in a warm spot for 40 minutes, until almost doubled in size. 6. Preheat oven to 400° F. Brush tops of rolls with melted butter and bake 20 minutes, until golden brown. Tip To test whether the dough has risen sufficiently, poke your finger in the dough; the impression should remain.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."