One Hour Buttermilk Rolls Food

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.

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.

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.

ONE HOUR BUTTERMILK ROLLS

Steps:

• 1. Preheat oven to warm, 170 degrees F (for dough rising).
• 2. Place butter, buttermilk and water into a heat proof bowl. Microwave until butter is mostly melted and between 115-120 degrees F.
• 3. In a large bowl place flour, sugar, yeast and salt mix to combine. Add warm milk mixture with butter. Mix to form smooth dough. Transfer dough to a lightly floured countertop. Knead several minutes untill firm dough forms.
• 4. Cut into 12 equal pieces and place onto lightly oiled sheetpan. Place into warm oven and let rise in warm oven for 20-30 minutes.
• 5. Bake for 12-14 minutes at 350, until just barely turning golden brown on top. Remove, brush with melted butter and serve.

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.

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!

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.

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.

BUTTERMILK ROLLS

Steps:

• In a large bowl, whisk together 1 1/2 cups of the flour, salt and yeast until well combined; set aside. In a small pot, heat buttermilk until warm to the touch (about 115°F). (Be careful not to overheat the milk since it may cook the egg.) Remove pot from heat and whisk in honey, 3 tablespoons of the butter and egg. Pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. Stir in remaining 1 3/4 cups flour until a soft dough is formed.
• Turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes.
• Or, using your kirchenaid or similar mixer, knead the soft dough in the machine for several minutes until the dough is smooth and cool to the touch.
• For cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased 12-muffin tin. For large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. Arrange balls of dough snugly in a greased 9-inch round cake pan. Brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
• Preheat oven to 375°F Brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if you like.