Buttermilk Dinner Rolls

***UPDATE***

I now use a darker metal pan to bake these rolls. They cook more evenly and come out with better color.

Recipe by Cora Muckleroy

Yield – 24 Rolls 

5 cups *bread flour

2 teaspoons salt

½ cup sugar

½ teaspoon baking soda

2 packages yeast (or 2 tablespoons)

6 tablespoons butter

1½ cups buttermilk

½ cup *filtered water

Directions:

1.       In large bowl, add 3 cups of the flour, salt, sugar, baking soda and yeast.  Lightly mix. 

2.       Add butter, buttermilk, and water to small saucepan.  Heat slowly over low heat until butter is completely melted.  Stir with finger to test temperature.  It should be just hot enough so that you can barely put your finger in without burning it (about 105° - 115° F). 

3.       Add the buttermilk mixture to the dry ingredients and mix well.  Add remaining 2 cups of flour and mix (It will be sticky). 

4.       Turn out onto floured board and knead for about 5 minutes (adding additional flour as needed) until dough is elastic.  Let rest about 10 minutes, uncovered, on floured board.

5.       Shape into 24 rolls.  Place in baking dish.  Let rise in a warm place until about double in size. 

6.       Bake at 400° F for 12-15 minutes. Butter tops while still hot.

*NOTES: Bread flour has a higher protein content which makes a more tender and fluffy roll. Tap water is chlorinated, and chlorine can kill yeast so I have gone to using filtered water from my Brita pitcher. 

Suid Afrikaanse Melktert

Serves: 16

INGREDIENTS:

Crust:

½ cup butter

½ cup sugar

1 egg

2 cups flour

2 teaspoon baking powder

⅛ teaspoon salt

Filling:

4 cups half & half

1 tablespoon butter

2 cinnamon sticks

2 vanilla beans

2 ½ tablespoons flour

2 ½ tablespoons cornstarch

1 cup sugar

2 eggs

1 teaspoon vanilla extract

Topping:

1 teaspoon cinnamon

DIRECTIONS:

Cream together softened butter and sugar. 

Add egg and incorporate into butter and sugar. 

Sift flour, baking powder and salt. 

Incorporate into butter, sugar and egg mixture.  It should look like bread crumbs. 

Divide evenly and press into 2 pie tins. 

Bake at 350°F for 10 minutes.

Using a sharp paring knife, split vanilla beans in half lengthwise.  Scrape seeds out and reserve.  In a non-stick saucepan, add half & half, butter, cinnamon sticks, and split vanilla beans with the scraped seeds. Slowly bring the mixture to a boil. 

Do not let burn or scorch. Mix flour, cornstarch, sugar, eggs, and vanilla extract to a smooth paste. 

When milk boils, remove cinnamon sticks and vanilla beans.  Remove from heat and slowly whisk in paste mixture.  Return to heat and stir constantly until thick and bubbly, about 2-3 minutes.

Pour into baked shells. 

Bake at 325°F for 10 minutes.

Sprinkle tops with cinnamon.  

Let cool until room temperature, then refrigerate.  Serve cold with a hot cup of rooibos tea.