Homemade Buttermilk Rolls with Peppered Cranberry Butter Sponsored by Sterling Farms
The buttermilk in the dough gives these rolls a gentle tang and a hint of sweetness, making them perfect alongside a special meal. One batch makes about fourteen rolls, and this Easter I plan to enjoy every last warm, buttery crumb.
Equipment
- 1 measuring cup
- Measuring spoons
- Electric mixer
- 1 tea towel
- 1 bench scraper or knife
- Muffin tins
- Cooking Spray
Ingredients
- 1 package yeast
- 1/4 cup warm water
- 1-1/2 cups warm buttermilk
- 1/2 cup vegetable oil
- 3 Tbsp. sugar
- 1 tsp. salt
- 1/2 tsp. baking soda
- 4-1/2 cups flour
Instructions
- In the bowl of a mixer, dissolve the yeast in warm water.
- Beat in the buttermilk, oil, sugar, salt, baking soda and 4 cups of flour until a soft dough forms.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Fold the dough under itself to form a smooth ball.
- Place in a greased bowl, turning to grease the top.
- Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Remove the dough and cut it into 14 even portions, using a bench scraper or knife.
- Roll into rough balls.
- Place a dough ball on a surface, then loosely cover it with your hand.
- Gently move the dough with your hand in a circular motion to smooth out the dough ball.
- Stretch and fold the dough under.
- Place in a greased muffin tin.
- Cover and let rise in a warm place for another 1-1/2 hours.
- Heat the oven to 375 degrees.
- Bake the rolls for 15 minutes or until the tops are golden brown.
- Serve with the Cracked Pepper Cranberry Butter from Sterling Farms.