Ever since I was a little girl, I have been known to eat bread absolutely plain. No butter or jam or anything. Warm up or toast a piece of italian bread, and it's gone in seconds.
These rolls are everything I could ever ask for. So soft and luscious on the inside thanks to buttermilk, and buttery and full of flavor on the outside. Absolutely perfect and delicious. I hope you enjoy!
Total time: 2 hours
Yields: 9-10 rolls
Ingredients:
1 & 1/2 Tablespoons warm water
1 & 1/2 Tablespoons sugar
1 & 1/4 teaspoon active dry yeast (half of one packet of yeast)
1/2 stick of butter
1/2 cup buttermilk
1 & 1/2 - 3/4 cups flour
1 teaspoon of salt
1/4 teaspoon garlic powder, italian seasoning
1/8 teaspoon black pepper
First, get 1 & 1/2 Tbsp. of hot water. Hot tap water should work just fine. The water should definitely be hot, but not scalding when you touch it. Add the sugar and the yeast and stir until its dissolved. Let this sit for about 5-10 minutes, until the mixture looks shiny, thick and foamy. You want foam because than means the yeast is livin'!
(The picture on the left is the mixture before its foamy, the picture on the right is after it sat for about 5 minutes)
While the yeast sits, melt 2 & 1/2 Tbsp. of butter in a small saucepan. Once its melted, add in the buttermilk. You want to let the butter and buttermilk mixture get lukewarm, so its best to keep it on low heat.
Once the yeast is alive and the butter and buttermilk is lukewarm, combine both yeast and butter mixture into a large bowl. Add the remaining 1 Tbsp. of sugar, 1 c. of flour and 3/4 tsp. of salt. I find it easier to start with 1 cup of flour to fully incorporate all the salt and sugar throughout the dough. Stir with wooden spoon until just combined.
Stir in 1/3 cup of flour. When it gets difficult to mix together, dump out onto a clean work surface and mix together all the flour.
If the dough is too sticky, add about 2 Tbsp. of flour at a time until the dough is workable, but slightly sticky. Form the dough into a ball and place back into the bowl. I absolutely despise doing dishes, so I just put my dough into the bowl I mixed it together in. Just butter the bottom a bit so it doesn't stick. Cover loosely with plastic wrap or a dish towel and let sit in a warm place for at least an hour.
(Picture on the left: before rising) (Picture on the right: after an hour of rising)
Butter an 8x8 baking dish. Once the dough has doubled in size, take it out of the bowl and cut it into 9-10 equal pieces.
Roll each piece in your hands to make them into balls. Set them in the baking dish and let them rise for about 40 minutes. Towards the last 15 minutes or so, start preheating your oven to 375 degrees F.
Melt the remaining 1 & 1/2 Tbsp. of butter. Add 1/4 tsp. of salt, garlic powder and italian seasoning. Add the black pepper. Mix until combined. Spread the butter mixture onto the risen dough.
Pop them into the oven for 20-25 minutes or until the tops are a nice toasty golden-brown.
Excuse me while I go stuff my face with these rolls. Enjoy!
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