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.