These soft and delicious buttermilk rolls are perfect for a Sunday dinner or holiday meal. I used a stand mixer to make these rolls, but you can mix and knead them by hand as well.
Prep Time: 20 minutes
Cook Time: 20 minutes
Proofing: 2 hours, 45 minutes
Total Time: 3 hours, 25 minutes
Yield: Makes 2 Dozen Rolls
- 4 cups plus 3 tablespoons bread flour, 19 ounces
- 3 teaspoons instant yeast
- 1/4 cup sugar
- 2 1/2 teaspoons salt
- 1 1/4 cups buttermilk, 10 ounces
- 4 tablespoons softened butter
- 1 large egg, lightly beaten
- 1 teaspoon malt syrup, optional
- 1 egg white beaten with 2 teaspoons water
In a large bowl of a stand mixer, combine the bread flour, yeast, sugar, salt, buttermilk, butter, egg, and malt syrup, if using. With the dough hook, beat on low until combined. Increase the mixer speed to medium and beat for about 10 minutes, until the dough is smooth and elastic. Add more flour, if needed, to keep the dough from sticking.
Butter a large bowl. With buttered hands, gather the dough up into a ball and place in the bowl. Turn to coat all sides of the dough ball with butter. Cover the bowl with plastic wrap and let the dough rise in a draft-free place for about 2 hours, until doubled in bulk.
Take the dough out to a lightly floured surface. 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.
Cover the pan with plastic wrap and let the dough rise for about an hour, until the dough balls are beginning to touch.
Preheat the oven to 375° F.
Remove the plastic wrap. Gently brush the tops of the rolls with egg wash, if using. Bake the rolls for about 20 minutes, until nicely browned. The inside temperature should register at least 185° F to 190° F.
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