My Favorite Buttermilk Dinner Rolls
Dinner rolls are made from a rich soft roll dough which is easy to sculpt into a variety of shapes. It contains more sugar and fat than for lean hard rolls, like French petits pains or Kaiser rolls. Dinner rolls are well suited to freezing at several steps during the formation of the dough and they hold up nicely for up to twenty-four hours of retarded rising in the refrigerator before baking. Buttermilk creates an exceptionally tender product.
Makes: 16 dinner rolls
Makes: 16 dinner rolls
- 1 tablespoon (1 package)active dry yeast
- Pinch of sugar
- 1/4 cup warm water (105 to 115 degrees F)
- 1 cup warm buttermilk (105 to 115 degrees F)
- 2 tablespoons sugar or honey
- Grated zest of 1 lemon
- 4 tablespoons (1/2 stick) unsalted butter, melted, or olive oil
- 1 large egg, at room temperature
- 2 teaspoons salt
- 4 to 4 1/2 cups unbleached all-purpose flour
- Rich Egg Glaze (recipe follows)
- 3 tablespoons sesame, poppy, or fennel seeds
- Combine the yeast, sugar, and warm water in a small bowl and stir to dissolve. Let stand at room temperature until foamy, about 10 minutes.
- In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the buttermilk, sugar, zest, melted butter, egg, and salt. Stir in 1 1/2 cups of the flour and the yeast mixture and beat hard for 2 minutes, or until the mixture is smooth and creamy. Add the flour, 1/2 cup at a time, with a wooden spoon until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if making by hand.
- Turn the dough out onto a lightly floured work surface and knead until soft, smooth, and elastic, 1 to 3 minutes for a machine-mixed dough and 4 to 7 minutes for a hand- mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. If kneading by machine, switch from the paddle to the dough hook and knead for 3 to 4 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.
- Place the dough in a greased bowl. Turn once to grease the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, about 1 to 1 1/2 hours.
- Gently deflate the dough. Turn the dough out onto a lightly floured work surface. Grease or parchment-line 2 baking sheets. Divide the dough in half, then roll each half into a 2 - to 3-inch cylinder. With the metal dough scraper or chef's knife, cut the cylinder into 8 equal portions. Repeat with the second cylinder, making a total of 16 portions. Shape each piece of dough into a small oval. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 30 minutes. Soft rolls are given a full proof.
- Twenty minutes before baking, preheat the oven to 375 degrees F. Gently brush each roll with egg glaze and sprinkle with seeds, if desired, or leave plain. Using a serrated knife or kitchen shears, gently cut 2 or 3 diagonal slashes no more than 1/4 inch deep on the top surface of each roll. Place in the center of the oven and bake for 15 to 18 minutes, or until golden brown. If using 2 baking sheets, place on the upper and lower racks, and switch positions halfway through baking. Transfer the rolls immediately to a cooling rack. Serve warm, or cool to room temperature and reheat. Unless otherwise specified, this baking method applies to all the shapes below.
- 1 large egg yolk or 1 large egg, at room temperature
- 1 tablespoon milk or cream
- In a small bowl, beat the egg and milk with a ssmall whisk or fork
BOW KNOTS AND ROSETTES: After deflating the dough in Step 5, cut it in half and then divide each portion into 8 equal portions. Roll each piece into a 10-inch rope 1/2 inch in diameter. To make a bow knot, tie loosely in a knot, leaving 2 long ends. For a rosette, tuck one end over and under the roll; bring the other end up and over to tuck into the roll center. Place the rolls about 2 inches apart on the prepared baking sheet.
BRAIDED ROLLS: Divide the dough into 3 equal portions. Roll each portion into a rope about 24 inches long. Place the ropes side by side and braid them loosely. Cut the braid into 16 equal portions and pinch the ends to taper them.
BUTTERFLY ROLLS: Roll the dough into a 10-by-20-inch rectangle. Brush the surface with melted butter. Roll up, from the long edge, jelly-roll fashion. Place seam side down and, with the metal bench scraper or chef's knife, cut the log into 18 equal portions. Press each portion in the center with the handle of a wooden spoon laid across the top to create a fan effect out of the sides.
CLOVERLEAF ROLLS: Divide the dough in half, then each half into 8 equal portions. Pinch off 3 equal pieces of the dough from each portion (a total of 48 pieces) and shape each into 1-inch smooth balls. Place 3 balls touching each other in each of 16 greased standard muffin cups.
CRESCENT ROLLS: Cut the dough in half. On a lightly floured work surface, roll each half into an 8-inch circle. Brush with corn oil. With a knife or pastry wheel, cut each circle into 8 equal wedges. Beginning at the wide end, firmly roll each wedge up toward the point. Place, point side down, on the prepared baking sheets and curve the ends inward.
DOUBLE CRESCENT ROLLS: Cut the dough in half. Roll each piece into a 10-by-6-inch rectangle about 1/4 to 1/2-inch thick. Cut each into 3 long strips. Roll each strip into a 10-inch rope. Divide each rope into 3 equal pieces. Roll each piece and taper the ends. Shape into a half-circle. Lay 2 crescents back to back on the prepared baking sheets. The crescents should be just touching. Lay a small strip of dough over the center and tuck it underneath on each side.
PARKERHOUSE ROLLS: Turn the dough out onto the lightly floured work surface and roll out into a 12-inch square about 1/2 to 3/4 inch thick. Using a sharp knife or pastry wheel, cut the dough into 4 equal sections across and 4 lengthwise to form sixteen 3-inch squares. Stretch each one slightly to elongate it and, using the handle of a wooden spoon to mark the fold, mark the roll lengthwise a little off center. Fold the small half over the larger half. Press the folded edge gently to adhere. Place 1-inch apart on baking sheets.
SNAILS: Cut the dough in half and divide it into 8 equal portions. Roll each portion into an 8-inch-long rope 1/2 inch in diameter. Starting at one end, wind the strip of dough around itself to form a spiral. Tuck the edge firmly underneath.
REFRIGERATOR ROLLS:
Method One: After kneading the dough in Step 3, place it in a greased deep container, bowl, or gallon-size plastic food storage bag. Brush the surface of the dough with melted butter or oil. Cover tightly with plastic wrap or seal the bag, leaving room for the dough to expand. Refrigerate for up to 4 days, deflating the dough as necessary.
To form refrigerator rolls, remove the amount of dough desired about 3 hours before serving. Shape as desired. Place on greased or parchment-lined baking sheets, cover loosely with plastic wrap, and let rise at room temperature until almost doubled, about 1 1/2 to 2 hours. Bake as directed in Step 6.
Method Two: After the dough has risen in Step 4, gently deflate it and shape the rolls. Place on parchment-lined baking sheets and brush the tops with melted butter. Cover loosely with oiled wax paper or parchment, then with plastic wrap, taking care to cover all edges tightly. Immediately refrigerate for 2 to 24 hours.
When ready to bake, remove the pans from the refrigerator, uncover, and let stand at room temperature for 20 to 30 minutes while preheating the oven. Bake as directed in Step 6.
FREEZER ROLLS: Mix, rise, and shape the rolls as directed in Steps 2 through 5. Place on a nonstick, disposable, or parchment-lined baking sheet that will fit into your freezer. Cover tightly with plastic wrap. Freeze until firm, about 2 to 3 hours. Remove the rolls from the baking sheet and transfer to a plastic freezer bag. Freeze the rolls for up to 2 weeks but no longer, as the leavening power of the yeast will begin to decrease.
To defrost and serve freezer rolls, unwrap the frozen rolls and place on a greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let stand at warm room temperature to rise until doubled in bulk, 4 to 6 hours. The dough may also be thawed overnight in the refrigerator. Bake as directed in Step 6.
HOMEMADE BROWN-AND-SERVE ROLLS: Mix, rise, and shape the rolls as directed in Steps 1 through 5. Place on greased or parchment-lined baking sheets, or ungreased disposable aluminum baking pans. Cover loosely with plastic wrap, and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours. Bake in the center of a preheated 300 degree F oven until the rolls are fully baked, but not browned, 15 to 20 minutes. Remove from the pan and cool on a rack. Place the rolls in a heavy-duty plastic bag and refrigerate up to 3 days or freeze for up to 3 weeks. To serve, let the frozen rolls thaw at room temperature in the bag. Place in a single layer on an ungreased or parchment-lined baking sheet. Bake in a preheated 375 degree F oven until golden brown, 15 minutes.
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