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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Ethan Katrincic
[email protected]These rolls are a bit too sweet for my taste.
Irene Venter
[email protected]I followed the recipe exactly, but my rolls didn't turn out as fluffy as I hoped.
Ovijit Saha
[email protected]These rolls are a bit denser than I expected, but they're still very good.
Abongwe Nongena
[email protected]I've made these rolls several times now and they're always a hit. My family loves them!
MdRasel Khin
[email protected]These rolls are a great way to use up leftover buttermilk. I always have some on hand, so it's nice to have a recipe that uses it up.
Jada ermer
[email protected]I love the simplicity of this recipe. It's so easy to follow and the rolls turn out perfect every time.
Brenda Ibarra
[email protected]These rolls are perfect for sandwiches or just eating on their own. They're so soft and fluffy, and they have a great flavor.
Bimala Tamang
[email protected]I'm not a huge fan of buttermilk, but I decided to give this recipe a try anyway. I'm so glad I did! The rolls were delicious and the buttermilk flavor was not overpowering at all.
Hfjf Hdjdd
[email protected]These rolls were a hit at my last dinner party. Everyone loved them! They're so easy to make and they taste delicious. I'll definitely be making them again soon.
Qa'id Harris
[email protected]OMG, these rolls are amazing! I've tried so many no-knead bread recipes, but this one is definitely the best. The buttermilk adds a lovely tanginess and the rolls are so soft and fluffy. I will definitely be making these again and again.