Author Notes
My Great Gram had encouraged my mother and grandmother to make these for years, according to lore. I finally dusted off the recipe card this year to see why. I've made some minor adjustments, but these have been a huge hit inside and out of our family gatherings.
The double rise makes these rolls pretty fool proof. I make little rolls that seem to make these pretty irresistible in mixed company, but you can make larger rolls or bake it as a loaf if you'd like. —motease
Ingredients
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1 cup
buttermilk (I prefer Kate's)
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3 tablespoons
unsalted butter, melted and cooled slightly
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1 tablespoon
sugar
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2 1/4 teaspoons
active dry yeast
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1/4 teaspoon
baking soda
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2 teaspoons
Diamond kosher salt
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2 1/2 cups
all purpose flour, seperated
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8 tablespoons
unsalted butter, melted (more if needed)
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2 pinches
coarse salt for sprinkling
Directions
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Heat buttermilk either on stove top or microwave until warm (~110°F), whisk in sugar and yeast and let sit until frothy, about 5 minutes.
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In a large bowl, whisk together salt, soda, 1 cup flour. Add buttermilk mixture and melted butter, whisk until smooth. Add remaining flour until dough comes together.
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Turn dough out onto a lightly floured board, knead dough until smooth, about 5 minutes. Pat dough into roughly a 8x6" rectangle. Using a bench knife, cut dough into 4 even pieces. Cut each square evenly into 16 squares, for 64 pieces total.
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Strech each piece into a square, dip in butter and tuck corners to make a roll. Place into 2 buttered 8" baking pans (I use an old 8x11" baking dish - be flexible!). Repeat until all pieces are dipped and rolled. Cover with plastic wrap and let rise about 90 minutes, until doubled.
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Preheat oven to 400°F. Brush rolls again with melted butter and sprinkle lightly with salt. Bake 30 minutes, rotating pan once during cooking to ensure even browning.
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