Last week, Ryan graduated! I’m so proud, he’s finally all grown up now. And thus, we had a long weekend filled with food and fun. We were eating left over for days, tacos, pies, cookies… I’m not complaining, especially about the pies and cookies. Luckily, I’ve started going back to the gym 😉 , still taking it easy on the ankle, but boy am I glad to have an excuse to leave the house nowadays.
Now on to bread, one of my favorite things in the whole wide world, and these honey buttermilk rolls obviously made the list. They are so freaken good, I can’t stand it. But maybe I’m just bias cuz it’s sweet and fluffy bread, made with buttermilk, and honey, and butter, and then brushed with more butter. And I can eat them one by one by one, I don’t even need anything else, just bread will do, right out of the oven is best.
And the story of these is that I just sort of made it up one day when I had a bunch of left over buttermilk from making cupcakes. I’d hate to waste perfectly good buttermilk, so I need to come up with something to bake beside scones and biscuits. Not that there is anything wrong with scones and biscuits, absolutely not! I just wanted to use yeast for some reason… I came across this good looking honey buttermilk bread and these cute Lion House Rolls on Pinterest (omg it’s like I just discovered Pinterest! I’ve actually been using it a lot lately dreaming up a new kitchen), and these honey buttermilk rolls were born.
You can start these in the afternoon and have rolls ready for dinner. They are 50% whole wheat 😉 I love them so much I’m planning on making some cinnamon rolls with this dough. 😀
Honey Buttermilk Rolls
- 1/4 cup warm water (105°F)
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 1 cup buttermilk – warm
- 2 oz unsalted butter (4 tablespoons – melted)
- 1/4 cup honey
- 1 1/2 cup all-purpose flour
- 1 1/2 cup white whole wheat flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 oz unsalted butter – softened or melted
- 1 egg + 1 tablespoon water for egg wash
- Oil or nonstick cooking spray
- Extra butter for brushing at the end (optional)
- Dissolve a teaspoon of sugar in 1/4 cup of warm water, make sure the temperature is between 100°F and 110°F, sprinkle 1 teaspoon of active dry yeast over the water, set aside 10 – 15 minutes for the yeast to activate. You should see the yeast expanded in the mixture.
- Meanwhile, measure 1 cup of buttermilk in a glass measuring cup, and microwave for 40 sec.
- Melt 2 oz of butter in a small glass bowl. Add the melted butter and 1/4 cup of honey to the warm buttermilk. Stir to mix, check the mixture temperature to make sure it is less than 110°F.
- Add the flour, baking soda and salt in a small mixing bowl, stir to mix or sift everything together.
- Fit your stand mixer with the dough hook, pour the yeast mixture and buttermilk mixture into the stand mixer bowl, add the flour mixture and turn the mixer on speed 2. Let it knead for 2 – 3 minutes. The dough will be somewhat sticky.
- Oil or spray a glass bowl with nonstick cooking spray.
- Turn the dough out onto a well-floured board, knead by hand about 10 times until the dough is smooth, sprinkling with flour as necessary.
- Shape dough into a ball and place in the oiled glass bowl, cover with plastic and let rise until double in size, 1 to 2 hours at room temperature.
- Line a baking sheet with parchment paper and set aside.
- Turn the risen dough out onto a well-floured board and roll into a rectangle about 1/4" thick, and about 12”x15”.
- Melt 1 oz of unsalted butter and brush the surface of the dough with the melted butter.
- Use a pizza wheel to cut the dough sheet in half, horizontally. Then cut each half into six rectangles about 2.5”x6”.
- Roll the rectangle up and place on the prepared baking sheet with the seam facing down, and about 2” apart.
- Beat the egg with 1 tablespoon of water and gently brush the egg wash all over the dough. Cover with a clean kitchen towel and let rise for another hour to about double in size.
- Preheat oven to 375°F.
- Give the dough another coat of egg wash and bake for 17 minutes until golden brown.
- Remove from the oven and let cool on a wire rack. Brush the hot rolls with some soften butter (optional).