BUTTERMILK CLUSTER ROLLS

1 1/2 teaspoons active dry yeast
1/4 cup buttermilk, at 100 degrees F
1 cup buttermilk, at room temperature
3 tablespoons unsalted butter, melted
2 3/4 cups unsifted unbleached white bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon baking soda

In a medium bowl, sprinkle the yeast over 1/4 cup (100-degrees F) buttermilk; set aside in a warm place 15 to 20 minutes or until bubbly.

Mix in the remaining 1 cup buttermilk and the melted butter.

Into the large bowl of a heavy-duty mixer (preferably fitted with a paddle attachment), sift the flour, sugar, salt and baking soda. Add the yeast mixture; mix at low speed to form a soft dough.

Turn the dough out onto a very lightly floured surface. The dough will be sticky, but try to resist adding more flour. (If needed, add no more than 1 to 2 tablespoons of flour.) Knead and slap the dough on the surface about 8 minutes or until smooth, resilient and no longer sticky. Place the dough in a large lightly oiled bowl; cover the bowl with plastic wrap and let rise in a warm, draft-free place until doubled in size, 11/2 to 2 hours or more.

Butter a 10-inch round baking pan or 10-inch skillet with an ovenproof handle. Punch the dough down; divide it into 16 equal pieces. Shape pieces into neat balls and arrange them in the pan: Place 1 ball in the middle, 9 balls around the side and 6 balls between the middle and the side. Cover the pan with plastic wrap and let rolls rise in a warm, draft-free place until puffy and almost doubled in size, 45 minutes to 1 hour.

While rolls are rising, adjust rack to lower third of oven. Preheat oven to 375 degrees F.

Remove plastic wrap and bake rolls 25 to 30 minutes or until tops are golden brown. Cool rolls in the pan 5 minutes on a wire rack. Invert pan onto the rack and then place rolls top-side-up on a platter.

Serve warm or at room temperature, the same day as baked.

Makes 16 Rolls
Source: the California Milk Advisory Board