Perfectly soft and chewy with a rich buttery flavor, these buttermilk rolls are the quintessential bready comfort food. Simple to make and in the oven in about an hour's time, this recipe is a real keeper.
1 cup buttermilk
4 ounces unsalted butter, melted
1 egg
3 tablespoons sugar
1 teaspoon salt
2 1/4 teaspoon instant yeast (1 package)
3 1/2 - 4 cups all purpose flour
2 - 3 tablespoons extra melted butter for glazing (optional)
1. Generously butter a 13 x 9 inch pan. Set aside.
2. Melt butter in a small saucepan. Add buttermilk, stir to combine, and continue to heat on low until just warmed (95 - 110°F). Turn off heat.
3. Add egg, sugar, salt, and yeast to a stand mixer fitted with a dough hook. Add buttermilk mixture and stir to combine.
4. Add 3 1/2 cups of flour and mix on low until combined. Turn mixer to medium speed and knead until dough is smooth and pulls away from the sides of the bowl, about 8-10 minutes. Dough should be soft and pliable and slightly sticky without sticking to your hands.
5. Cover the bowl with a clean towel or plastic wrap and set aside in a warm place to rise until doubled, about 30 - 40 minutes.
6. Remove dough from bowl and divide into 15 pieces (I use a kitchen scale to weight them out to the same amount but you can just eyeball it). Roll each piece into a tight ball and place, evenly spaced, into the prepared 13 x 9 inch pan.
7. Cover lightly with a clean moist kitchen towel or plastic wrap and allow to rise again, about 30 minutes.
8. When rolls are almost ready to bake, preheat oven to 375° F. Bake rolls for 16 - 20 minutes or until golden on top and baked through.
9. Immediately brush with extra melted butter. Allow to cool at least 20 minutes before serving.
