EASY, NO-KNEAD BUTTERMILK BREAD ROLLS
Delicious buttermilk bread rolls to feed a crowd, a recipe from Alexandra Stafford
Provided by Marilena Leavitt
Categories Bread
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the flour salt, sugar, and instant yeast.
- In a 2-cup liquid measure pour the boiling water over the buttermilk and let it stand for 10 minutes. Give it a stir. You will notice that the buttermilk will look slightly curdled, which is fine. The temperature of the mixture should be lukewarm, which is perfect for the yeast.
- Pour the buttermilk mixture and 4 tablespoons of the melted butter over the flour mixture. Stir until a sticky ball of dough forms. Cover the bowl with a tea towel, or plastic wrap and set it aside in a warm place to rise for 2 hours, or until doubled in bulk.
- Grease a 9×13-inch baking dish, like a glass pyrex or ceramic dish. Flour a work surface and sprinkle flour lightly over the dough and around the edges. Gently lift the dough out of the bowl onto the floured work surface and shape it into a rough ball. Use a bench scraper to divide the ball into 4 equal portions. Shape each portion roughly into a ball, then use a bench scraper to divide each ball into 6 roughly even portions to create 24 small pieces total.
- Using as much flour as necessary, shape each piece roughly into a circle. It's okay if each piece is a little uneven. Place the dough balls into the prepared pan, spacing them evenly apart.
- Preheat the oven to 375ºF. Let the dough rise, uncovered, for 30-40 minutes, or until the dough pieces have puffed to almost fill the pan.
- Transfer the pan to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan from the oven and immediately brush the top of the rolls with the remaining 2 tablespoons of melted butter. Sprinkle flaky salt over top to taste. Let the rolls cool in the pan for 5 minutes, then turn the pan out onto cooling racks and then to a serving platter. Serve warm with more butter on the side.
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Hamxii Awan
[email protected]Sounds delicious! I can't wait to try this recipe.
Cheezy Crackers
[email protected]I was really looking forward to trying these rolls, but unfortunately they didn't turn out well. The dough was too sticky and difficult to work with. I ended up throwing it out.
Lance Kobela
[email protected]These rolls were a hit at my party! Everyone loved them. I'll definitely be making them again.
Ju Nin
[email protected]Not bad for a first try! The rolls were a bit dense, but still tasty. I think I'll try adding a little more water to the dough next time.
Gail Cruz (Mrs. Cruz)
[email protected]Easy to make and delicious! I followed the recipe exactly and the rolls turned out perfect. They were light and airy with a beautiful golden brown crust. My family loved them!
Max Mortlock
[email protected]These buttermilk rolls were a delightful surprise! I've tried no-knead breads before, but these were exceptionally soft and fluffy. The buttermilk added a subtle tanginess that complemented the rich flavor of the butter. I'll definitely be making the