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Buttermilk Rolls

Baking

Buttermilk was originally made from the by-products of butter making and then fermented to convert lactose/milk sugar to lactic acid. Today it is made from low-fat milk mixed with bacterial cultures, then pasteurized to destroy harmful bacteria. This gives buttermilk an acidic taste and thick consistency. Buttermilk will keep for two weeks when refrigerated.

    cup low-fat buttermilk, warmed to 110
    cup water, warmed to 110

    2 large eggs
    1 teaspoon salt
    1 tablespoon granulated sugar
    1 tablespoon canola oil
    1 package active dry yeast
    3 cups bread flour
    Canola oil for bowl
    Melted butter



1.  In an extra large bowl, use a whisk to beat the buttermilk,
     water, eggs, salt, sugar, oil and yeast. Stir in flour.

2.  Knead on a well-floured breadboard for 2 minutes.

3.  Set dough in an oiled bowl, turn once to coat dough with oil.

4.  Turn the oven on to 200
, when you can feel heat, turn oven
      off. Cover the bowl and place in oven. Let dough rise about
     1 hours or just until dough has doubled.

5.  Punch the dough down with your fist. Cut the dough into 10
     pieces. Turn each piece inside out to form smooth rolls.
     Place the rolls on a baking sheet, making sure they have room
     to expand as they rise.

6.  Use a pastry brush to brush the rolls with melted butter. Place
     the tray of rolls back in the warm oven and then let rise for
     1 hour or until doubled.

7.  Remove the rolls from the oven and reheat to 400
.

8.  Bake for 15 minutes.

     Hint: Serve with butter and fruit preserves. These are especially
     good with orange butter.

     Makes 10 rolls



 

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