Happy Monday! Mondays aren’t so bad for me. I usually run pretty hard on the weekends and this past weekend was no different. We shopped for a prom dress for my youngest daughter, and were successful! She got a beautiful, long, burgundy gown. So, Monday I am forced to slow down, get some of my own school work done and then I get to work on this blog, which I enjoy very much.
Now to talk about these rolls. These are the best rolls I have ever made and, dare I say, the best rolls I have ever eaten. I got the recipe from the Taste Of Home website around Thanksgiving. I was looking for a roll recipe that was easy, didn’t make too many, and still tasted good the next day. I always have leftovers, so them tasting good the next day is important.
After trying a couple of recipes, I found this one and it met all of my requirements! It is definitely easy. I am not a seasoned bread maker by any means, and this recipe has turned out good every time I have made them. I was a little skeptical because there are no eggs and I had never tried a roll recipe without eggs. It also calls for buttermilk, and unlike my grandfather, I don’t really care for buttermilk. But I know that a lot of good things are made with buttermilk, like pancakes and biscuits, so I thought, why not? I am so glad I did.
The original recipe calls for 1 1/2 cups of buttermilk, but I only use 1 cup of buttermilk and for the other 1/2 cup I use regular vitamin D milk. The reason for this is that the buttermilk I buy comes in a pint carton, and that is 1 cup. So instead of buying 2 cartons and not using the other 1/2 carton, I just buy 1 carton. It’s only $0.32 a carton, but I don’t like wasting even a few cents if I can avoid it.
I have also made these using half whole wheat flour and they came out just as good. One of these days I will make them with all whole wheat flour and post them on this site.
I have never had a thermometer to test my water and milk to see if they are the right temperature. I just use hot water from the tap because my water heater is set high, (apparently). When you warm the buttermilk up on the stove, it will appear to be curdled, it is supposed to. I just let the buttermilk and milk get hot (together in the same pan), but I do not let it boil, or even come close to boiling. I have never had a problem with my yeast not being activated.
I use a tea towel to cover the bowl and the rolls on the pans when they are rising, it is made from cotton, not terry cloth, so there is no lint. You could also use plastic wrap sprayed with cooking spray.
If you are not familiar with shaping dough into rolls then I would suggest looking up a video or two on youtube, and trying different techniques until you find one that works for you. I never had youtube, so I learned by trial and error. You don’t really “roll” these into shape. It is more like pulling or pushing, or maybe even stretching them into the desired shape.
After I cut the dough in half, I cut each half into thirds and into thirds again, then I shape them. Also, don’t worry about getting them exactly the same size because it isn’t really necessary. I basically turn the dough inside out to make sure the pretty side is showing, and then I pinch the bottoms so that there are no creases. I have just recently got good at it. Before, the bottoms were kind of a mess, so if you are just starting out, don’t stress about it. Learning to make anything with yeast dough is a process and the more you do it the better you will get at it.
I also spray them with butter before they go in the oven and when they come out of the oven. Then I don’t butter them at the table. This is really a personal preference, but I suggest spraying them before they go into the oven at the very least, to give them a nice buttery taste.
I hope this helps.
These are the ingredients you will need.
This is the hot buttermilk and milk, it appears curdled.
This is the yeast dissolved in the hot water.
These are the ingredients in the bowl before being mixed, with only 2 cups of flour.
This is what it looks like after it is mixed with the mixer.
This is what it looks like after adding an additional 2 cups-ish of flour, before it has been kneaded.
This is what it looks like after it has been kneaded. It will be smooth and elastic-y. It will be kind of sticky, but it won’t stick to your hands or the counter.
This is the dough before it has risen.
This is the dough after it has risen.
This is the dough shaped into rolls, before they have risen.
This is the dough shaped into rolls, after they have risen.
These are the baked rolls as they come out of the oven, without butter.
These are the baked rolls after they have been buttered. I use the spray butter, but you could use a brush or even a butter knife to spread the butter on them.