One Hour Buttermilk Dinner Rolls Food

ONE HOUR BUTTERMILK ROLLS

Steps:

• Preheat over to warm, 170 degrees.
• Place butter, buttermilk and water into a microwave safe bowl. Microwave until butter is mostly melted and the liquid reaches 115-120 degrees. Mixture will separate, don't worry. Add to the bowl of stand mixer. Attatch the dough hook.
• Add in 3 cups of the flour, sugar, yeast and salt. Turn on low speed and mix until combined. With remaining 1 cup of flour, add a little at a time until the dough cleans sides of bowl. Usually, 1/2 cup of the flour during this step.
• Allow dough knead on medium low for 4-5 minutes. Transfer dough to a countertop sprayed with non-stick cooking spray.
• Divide dough into two equal pieces. Then cut each piece into 6 pieces. Roll each piece into a round ball. Place into a lightly greased 9 x 13 inch baking dish(s), placing 1/2 inch apart. Turn oven to off and place rolls in the warm oven for 20 minutes.
• Remove rolls from oven and preheat oven to 375 degrees. Lightly brush tops of rolls with melted butter. Place rolls in the 375degree oven and bake for 12-14 minutes, until golden brown on top. Brush with additional melted butter if desired and serve. For best results serve warm. Makes 1 dozen rolls.

1 HOUR BUTTERMILK DINNER ROLLS

Steps:

• Preheat the oven to 400 degrees and butter a 9x13 inch pan.
• Add buttermilk and 4 tablespoons butter to a liquid measuring cup. Microwave for 20 seconds at a time until butter is mostly melted. Buttermilk should be very warm but you should still be able to touch it without burning your finger (about 110 degrees).
• In a large bowl, combine honey and yeast.
• Whisk in buttermilk and butter mixture.
• Whisk in salt and egg.
• Add 2 1/2 cups flour.
• Mix (by hand, or with an electric hand mixer, or you can do this in the bowl of a stand mixer fitted with a dough hook attachment) until flour is completely incorporated.
• Gradually add more flour, 1/4 cup at a time, until dough comes together just enough to form a ball. (It will stick be quite sticky! You should be able to handle it with heavily floured hands.)
• With floured hands, transfer to a lightly floured surface (be careful not to use too much flour as it will dry out your dough) and knead for 4-5 minutes until dough is smooth and elastic.
• Divide dough into 12 equal-size pieces and roll each into a ball. Place 1 inch apart in prepared pan.
• Cover pan tightly with plastic wrap and let dough rise for 10 minutes in a warm place (I place mine near the preheated oven).
• Uncover, and bake in preheated oven for 15-20 minutes until golden brown on top.
• Brush immediately with remaining 2 tablespoons butter and serve.

ONE HOUR BUTTERMILK DINNER ROLLS

Steps:

• Preheat over to warm, 170 degrees F.
• Place butter, buttermilk and water into a heat proof bowl. Microwave until butter is mostly melted and between 115-120 degrees F. Mixture will separate, don't worry when you see this. Transfer to bowl of stand mixer with dough hook attached.
• Place 3 cups flour, sugar, yeast and salt into a large bowl, stir to combine. With mixer running on low speed, slowly add flour mixture. Use a rubber spatula to clean sides of bowl as dough is forming. With remaining 1 cup of flour, slowly add little bits at a time so that dough mostly cleans sides of bowl while mixing. I usually only use 1/2 cup of the flour during this step. Use the remaining 1/2 cup to flour countertop. Let dough knead on medium low for 4-5 minutes, using a rubber spatula to scrape edges of bowl. Transfer dough to a lightly floured countertop.
• A couple options for shaping rolls. For crescent rolls, divide dough into two equal pieces and roll one of them at a time into a large 1/4 inch round. With a pizza cutter or pastry cutter, cut into 8-14 triangle wedges. Starting at wide end, roll dough down to the pointed end of the dough. Place crescents into a lightly greased 9 x 13 inch baking dish(s), placing 1/2 inch apart. Generally I use an 8x8 inch baking dish in addition to the 9x13 inch.
• To make knotted rolls, roll all dough that was made into 1/2 inch thick rectangle, close to 9x13 inches. Cut into 12 equal squares or strips and roll each piece into a long rope shape. Tie into a knot shape or start to knot and continue to wrap edges around circle and place into a 9 x 13 inch baking dish. If needed, use an 8 x 8 inch baking dish as well. Place into warm oven and turn off heat. Let rise in warm oven for 20 minutes.
• Remove rolls from oven and preheat oven to 375 degrees F. Lightly brush tops of rolls with melted butter and sprinkle with a touch of kosher salt if you'd like. When preheated, place rolls in oven and bake for 12-14 minutes, until just barely turning golden brown on top. Remove, brush with melted butter and serve. For best results serve warm. Store any remaining rolls in air tight container and gently warm up before re-serving.

DIVINE ONE-HOUR BUTTERMILK ROLLS

Steps:

• Combine yeast and sugar in large bowl.
• Set aside.
• Heat the buttermilk and water in the microwave until warm- NOT HOT!
• About 45 seconds to 1 minute.
• Pour the buttermilk slowly into the yeast/sugar mixture until combined.
• Allow this mixture to sit for 5 minutes.
• Add oil and dry ingredients, mixing until a soft dough forms.
• Allow the dough to rest for about 10 minutes.
• While the dough is resting, melt the butter in a 9" round (dark) cake pan.
• Spray your hands with butter or cooking spray, and scoop out a piece of dough (about 2-3 T. size).
• Roll it into a ball in your hands.
• Drop the ball into the pan, and roll it around in the butter.
• Repeat this process with the remaining dough, buttering hands again as needed.
• You will wind up with about 12 rolls.
• Place the pan in a warm place to rise, for 30-60 minutes.
• Longer is better, of course.
• Preheat the oven to 425, and bake for 8-12 minutes until golden brown.
• You don't need butter with these!

ONE HOUR BUTTERMILK ROLLS

Steps:

• Sift and measure flour and resift with baking powder, sugar, salt and soda.
• Cut in shortening.
• Dissolve yeast in warm water.
• Add buttermilk and stir into flour and knead lightly jsut as when preparing biscuits.
• roll and cut with biscuit cutter.
• Place on greased cookie sheet and let rise for 1 hour before baking in a 425 degree oven for 12 minutes.

DINNER ROLLS IN ONE HOUR

Steps:

• In either a food processor or mixing bowl, mix the flour, yeast, milk, sugar, and salt.
• Add the water and oil and stir or process until a thick, sticky dough forms. Let stand for 5 minutes.
• Butter an 8-inch round cake pan.
• Place the dough on a lightly floured board. Gather the dough together gently. Using a floured knife or dough scraper, cut the dough into quarters. Cut each quarter into quarters, and shape each into balls, adding flour, if necessary, to prevent stickiness.
• Place the dough pieces close together in the prepared pan. Cover, and let rise in a warm place for 20 to 25 minutes or until the rolls are puffy.
• Meanwhile, preheat oven to 400 degrees F.
• Drizzle the melted butter over the rolls.
• Bake for 20 minutes or until golden.

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.