YUM! I made these delicious dinner rolls today and served them warm from the oven. They break apart in your hands and are buttery and wonderful. Here's what you need to make them:
3 1/2 teaspoons active dry yeast
Pinch of sugar
1/3 cup warm water
1 cup tepid buttermilk
1/4 cup sugar
1/2 cup (1 stick) unsalted butter
2 large eggs, lightly beaten
1 teaspoon salt
4 1/2 - 5 cups unbleached all-purpose flour
Vegetable or canola oil for greasing
OK. First, sprinkle the yeast and pinch of sugar over the warm water (make sure the water is quite warm so that the yeast is activated). Let sit until foamy, about 10 minutes. It will look like this:
Melt the butter... mmm butter
In a stand mixer with a paddle attachment, combine buttermilk, sugar, melted butter, lightly beaten eggs, salt, and 1 cup of flour. Beat 2 minutes until creamy.
Add another cup of flour and the yeast mixture. Beat for 1 minute.
Add remaining flour, 1/2 cup at a time until dough pulls away from sides. Then switch to a dough hook, knead on low speed for about a minute. Add flour a bit at a time if the dough sticks.
The dough will be soft and springy. Coat a large bowl with oil and turn dough once in oil to coat.
Cover loosely with plastic wrap and let sit at room temperature until dough doubles in size, about an hour and a half. Make sure dough is in a draft free spot, not near a window. If it sits longer than an hour and a half that is OK too.
Sprinkle a little flour on a work surface, split the dough in half, and roll between palms 2 - 18inch long logs.
Cut each log into 18 one-inch pieces. Grease 2 8 inch cake pans. Roll the pieces into balls and place in greased pans so balls are just touching.
Cover the pans with plastic wrap and let those babies rise for another 30-45 minutes, until they are nice and puffy.
Preheat oven to 375 degrees, and bake rolls until light golden brown, about 20 minutes. Let cool slightly in pans.
Serve warm with pasta or meat or whatever you eat! Enjoy!