Recipe: Buttery Dinner Rolls (using buttermilk and butter)

BUTTERY DINNER ROLLS

1 2/3 cups buttermilk
4 tablespoons unsalted butter, cut in small pieces
1 tablespoon active dry yeast
2 1/2 tablespoons sugar
3 3/4 cups unbleached all-purpose flour
1 3/4 teaspoons fine sea salt
1 large egg, well beaten (for the glaze)
2 teaspoons poppy seeds or sesame seeds (optional)

In small saucepan, heat buttermilk and butter over low heat just until the butter melts. Pour into bowl of a heavy-duty stand mixer and allow to stand until lukewarm. Sprinkle yeast over buttermilk mixture and let stand until softened, about 5 minutes.

Stir in the sugar. Attach bowl to mixer and fit with paddle attachment. On low speed, add 1 cup flour, then the salt. Gradually add enough of the remaining flour to make a soft dough (it may not form a ball.)

Switch to dough hook and knead on medium-low speed until dough is supple, about 8 minutes.

Detach dough hook and remove bowl from mixer. Cover bowl tightly with plastic wrap. Let stand at cool room temperature until dough doubles in volume, about 1 1/2 hours.

Line large baking sheet with parchment paper.

Turn dough out onto a lightly floured work surface. Cut into 12 pieces.

Wipe work surface with damp cloth. Place piece of dough on barely damp work surface and cover with your cupped hand. Gently press dough to work surface, and rotate until it forms a ball. Transfer ball to baking sheet and repeat with remaining dough.

Cover baking sheet with plastic wrap. Stand a tall glass of hot water on the sheet to keep the plastic from touching the rolls. Allow to stand at cool room temperature until dough has almost doubled in volume, about 1 hour.

Meanwhile, preheat oven to 375 degrees F and position rack in center of oven.

Uncover rolls. Lightly brush tops with beaten egg and sprinkle with seeds, if desired.

Bake until rolls are golden brown, about 15 minutes. Cool at least 15 minutes. Serve warm or at room temperature.

Makes 12 rolls
Source: The Baker's Dozen Cookbook by The Baker's Dozen