Prep Time: 20 minutes
Cook Time: 20 minutes
To rise:: 4 hours
Total Time: 4 hours, 40 minutes
Yield: Makes 18 rolls
- 1 cup buttermilk or milk
- 1 envelope active dry yeast (or 1 tablespoon)
- 1 tablespoon sugar
- 6 tablespoons butter, at room temperature
- 2 teaspoons salt
- 1 egg yolk
- 3 1/2 to 4 cups unbleached all-purpose flour
- 1 egg
1. In a small saucepan, heat the buttermilk or milk until it's lukewarm (105° to 115°F), then pour it into a large bowl.
2. Stir in the yeast and sugar and let stand for 5 minutes until the mixture is foamy. Stir in 5 tablespoons of the butter, the salt and egg yolk until blended. Stir in 3 cups of the flour until a soft dough forms.
3. Turn the dough out onto a lightly floured work surface and knead until it is smooth and elastic, about 8 minutes, adding additional flour as needed if the dough is sticky.
4. Transfer the dough to a large greased bowl, turn to coat, cover, and let rise in a warm, draft free spot until it has doubled in volume, about 2 hours.
5. Use the remaining tablespoon of butter to grease a rimmed baking sheet. Punch down the dough and turn it out on a lightly floured work surface. Cut the dough into 18 equal pieces. Roll each piece into a smooth ball. Arrange the dough balls on the prepared pan, spacing them about 1-inch apart. Loosely cover with a sheet of plastic wrap and let the rolls rise in a warm, draft-free spot until they have doubled in volume, about 2 hours.
6. Preheat the oven to 350°F. Beat the egg with 1 tablespoon of water. Carefully remove the plastic wrap and gently brush the rolls with he egg wash. Bake until golden brown, 20 to 30 minutes. Transfer the rolls to a wire rack to cool slightly before serving.
Recipe Notes and Tips
• To Make Crescent Rolls: Cut the dough in half. On a lightly floured work surface, roll each piece of dough into an 8-icnh round. Brush the dough with melted butter. Using a sharp knife or pastry wheel, cut each circle into 8 equal wedges. Starting at the wide end, roll each wedge up toward the point. Arrange the rolls, point side down, on the prepared baking sheet and curve the ends inward. Let rise and bake as directed.
• To Make Cloverleaf Rolls: Grease 16 standard size muffin pan cups. Cut the dough in half, then each half into 8 equal pieces. Pinch off 3 equal pieces of the dough form each portion (for a total of 48 pieces) and shape each into 1-inch round smooth balls. Place 3 balls touching in each muffin pan cup. Let rise and bake as directed.
• To Make Refrigerator Rolls: After the you have shaped the rolls, place them on a parchment lined baking sheet and brush the tops with melted butter. Cover with a sheet of greased parchment, then with plastic wrap, taking care not to cover too tightly. Refigerator for at least 2 hours or up to 24 hours. when ready to bake, remove for the refrigerator and unwrap, and let stand at room temperature for about 30 minutes. Bake as directed.