Yeast Rolls
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
55
Spice
59
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Water (warm 105-115°f)1 tbsp
Mild Honey2 tsps
Salt3.5 cups
All-Purpose Flour1 cup
Unsalted Butter (melted)Directions:
1
Stir together water, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes
2
(If mixture doesn't foam, discard and start over with new yeast
3
) Stir salt into 3 cups flour in a large bowl, then add yeast mixture, buttermilk, and butter, stirring until a soft dough forms
4
Turn out dough onto a floured surface and knead, adding just enough more flour to prevent sticking, until smooth and elastic, 6 to 10 minutes
5
Form dough into a ball and transfer to an oiled large bowl, turning to coat
6
Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours
7
Line a large baking sheet with parchment paper
8
Turn out dough onto a lightly floured surface and knead several times to remove air
9
Cut dough into 18 equal pieces
10
Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion (clockwise or counterclockwise) to form a smooth ball
11
Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet
12
Cover loosely with kitchen towel and let rolls rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours
13
Put oven rack in middle position and preheat oven to 375°F
14
Brush rolls lightly with egg wash and bake until rolls are golden brown and sound hollow when tapped on bottom, 15 to 18 minutes
15
Transfer to a rack to cool at least 15 minutes
16
Stir together water, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes
17
(If mixture doesn't foam, discard and start over with new yeast
18
) Stir salt into 3 cups flour in a large bowl, then add yeast mixture, buttermilk, and butter, stirring until a soft dough forms
19
Turn out dough onto a floured surface and knead, adding just enough more flour to prevent sticking, until smooth and elastic, 6 to 10 minutes
20
Form dough into a ball and transfer to an oiled large bowl, turning to coat
21
Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours
22
Line a large baking sheet with parchment paper
23
Turn out dough onto a lightly floured surface and knead several times to remove air
24
Cut dough into 18 equal pieces
25
Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion (clockwise or counterclockwise) to form a smooth ball
26
Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet
27
Cover loosely with kitchen towel and let rolls rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours
28
Put oven rack in middle position and preheat oven to 375°F
29
Brush rolls lightly with egg wash and bake until rolls are golden brown and sound hollow when tapped on bottom, 15 to 18 minutes
30
Transfer to a rack to cool at least 15 minutes