Ingredients Jump to Instructions ↓

  1. 1/4 cup warm water (105-115 F)

  2. 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)

  3. 1 tablespoon mild honey

  4. 2 teaspoons salt

  5. 3 to 3 1/2 cups all-purpose flour

  6. 1 cup well-shaken buttermilk at room temperature

  7. 1/2 stick (1/4 cup) unsalted butter, melted

  8. Vegetable oil for greasing bowl

  9. 1 large egg, lightly beaten with

  10. 1 tablespoon water

  11. Special equipment: an instant-read thermometer (for checking water temperature); a clean kitchen towel (not terry cloth); parchment paper

Instructions Jump to Ingredients ↑

  1. Stir together water, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

  2. Stir salt into 3 cups flour in a large bowl, then add yeast mixture, buttermilk, and butter, stirring until a soft dough forms.

  3. Turn out dough onto a floured surface and knead, adding just enough more flour to prevent sticking, until smooth and elastic, 6 to 10 minutes.

  4. Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.

  5. Line a large baking sheet with parchment paper.

  6. Turn out dough onto a lightly floured surface and knead several times to remove air. Cut dough into 18 equal pieces. Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion (clockwise or counterclockwise) to form a smooth ball. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet. Cover loosely with kitchen towel and let rolls rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours.

  7. Put oven rack in middle position and preheat oven to 375°F.

  8. Brush rolls lightly with egg wash and bake until rolls are golden brown and sound hollow when tapped on bottom, 15 to 18 minutes. Transfer to a rack to cool at least 15 minutes.


Send feedback