Buttermilk Rolls Food

OLD FASHIONED BUTTERMILK DINNER ROLLS

Steps:

• Place 1/4 cup of the warm water in a small bowl; stir in yeast. Let stand 10 min or until yeast is dissolved and foamy.
• Meanwhile, whisk remaining 1/2 cup water, buttermilk, egg, butter, sugar and salt in large bowl. Whisk in yeast mixture to combine.
• Slowly stir in 3 1/2 cups of flour, using hands if necessary, until soft dough forms. Slowly add up to 1/4 cup additional flour if needed to form soft dough that pulls away from sides of bowl.
• On lightly floured surface, knead dough 7 to 10 min or until smooth and elastic. Place dough in lightly buttered large bowl; turn to coat all sides with butter.
• Cover with plastic wrap and towel; let rise in warm place until doubled in size, about 1 hour.
• Line baking sheet with parchment paper. Gently punch down dough; turn out onto lightly floured surface. Divide dough in half; cut each half into 8 pieces.
• Roll each piece into desired shape; place on baking sheet. Spray plastic wrap with cooking spray, cover rolls. Let rise in warm place 30 to 40 min or until double in size. (To make ahead, shape rolls, place on baking sheet and cover with greased plastic wrap. Refridgerate 4 hours or overnight. When ready to bake, let stand at room temperature 30 min before baking.).
• Heat oven to 375*. Bake 17 to 20 min or until light golden brown.

SOFT BUTTERMILK DINNER ROLLS

Steps:

• Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.

BUTTERMILK ROLLS

Steps:

• Bread Machine Method: Have all ingredients at room temperature. Place ingredients in pan in the order listed. Select dough/ manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove dough; follow "Rising, Shaping and Baking" instructions below.
• Mixer Methods: Combine yeast, 1 cup flour, and other dry ingredients. Combine water, buttermilk and oil; heat to 120º to 130º F.
• Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 2 minutes.
• Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook for 5 minutes or until smooth.
• Food Processor: Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
• Rising, Shaping and Baking: Place dough in lightly oiled bowl and turn to grease top and cover the bowl. Turn on oven to lowest setting for 1 minute, then turn it OFF. Place dough in oven to rise for 15 minutes. Press dough evenly into greased 9-inch square cake pan. Sprinkle top of dough lightly with flour. With sharp knife, cut dough into 12 rolls, cutting almost to bottom of pan. Cover; let rise in warm place until indentation remains after touching. Bake in preheated 400º F over for 15 to 20 minutes until golden brown. Remove from pan. Break apart into rolls; serve warm.
• Notes & Tips: You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe.

BUTTER FLAKE ROLLS

Steps:

• Spray a 12-cup muffin tin with nonstick spray and set aside.
• Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
• Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
• Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
• Remove the dough from the bowl and roll into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough.
• Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
• Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.

BUTTERMILK ROLLS

Steps:

• Heat the buttermilk, butter and sugar in a pot until simmering; whisk in the baking soda, then let cool to lukewarm. Meanwhile, put 1/4 cup lukewarm water in a bowl and stir in the yeast; let stand 5 minutes. Whisk the yeast mixture into the buttermilk mixture.
• Whisk the flour and salt together in a large bowl. Add the liquid and mix until a soft dough forms. Knead the dough in the bowl until it comes together and is smooth, about 2 minutes. Cover with plastic wrap and let stand 30 minutes.
• Butter a 9-by-13-inch glass baking dish. Divide the dough into 12 pieces and roll each piece into a ball. Arrange the balls in the buttered dish. Lightly cover with plastic wrap and let rise until nearly doubled in size, about 1 1/2 hours.
• Preheat the oven to 425 degrees F.
• Bake the rolls until puffed and golden brown, about 15 minutes. Serve warm.

BUTTERMILK CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
• Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
• On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

BUTTERMILK ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Beat in the buttermilk, oil, sugar, salt, baking soda and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Divide into 18 pieces; roll into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks.

QUICK BUTTERMILK ROLLS

Steps:

• 1. Using a large bowl add 1 1/2 cups flour, yeast, sugar salt & baking soda, and stir until it is well blended together. pour into a mixing bowl. PREP TIME DOES NOT INCLUDE THE PROOFING TIME FOR BREAD TO RISE.
• 2. Using a small sauce pan, add the buttermilk with the water and shortening, & place it over low heat until warm(120 degrees to 130 degrees F) I USED A THERMOMETER FOR THIS, BECAUSE IF IT IS TOO HOT IT KILLS THE YEAST, AND UNDERHEATED THE YEAST WILL NOT ACTIVATE.
• 3. Now gradually add the milk mixture to the dry flour yeast mixture, mixing at low speed of an electric mixer.
• 4. Increase speed of mixer to medium & beat 3 minutes on medium speed then stir in remaining flour & beat till mixed together.
• 5. TURN DOUGH OUT ONTO LIGHTLY FLOURED SURFACE, AND KNEAD UNTIL SMOOTH & ELASTIC ABOUT 5 MINUTES. Please NOTE, I chose to use my dough hook attachment for this step, switched to dough hook and Kneaded for 5 minutes, either technique will work.
• 6. Now grease a large bowl, add the kneaded dough, be sure to grease the top of the dough in the bowl. Cover with a damp towel free from drafts.
• 7. Allow to rise until double in bulk, about 45 minutes or so.
• 8. Then punch down and shape dough into 1 1/2 inch balls. Grease a 15X10 inch Jelly Roll type pan, and place the rolls on pan about 1 1/2 inches apart. Allow dough to rise a second time in in a warm area, about 85 degrees F, an area free from drafts allow to rise about 35 minutes or until rolls double in size.
• 9. Bake in a preheated 400 degree F. oven for 18 to 20 minutes. Makes about 2 dozen dinner Rolls. Both my husband & I enjoyed a hot dinner roll fresh from the oven with butter before dinner, just could not resist.