Honey Buttermilk Rolls

Yield: 2 dozen (serving size: 1 roll)

Ingredients

• 1  teaspoon  sugar
• 1  package dry yeast
• 1/2  cup  warm water (100° to 110°)
• 17.8  ounces  bread flour (about 3 3/4 cups), divided
• 3/4  cup  buttermilk
• 3  tablespoons  honey
• 2  tablespoons  butter, melted
• 1  teaspoon  salt
• Cooking spray

Preparation

1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes or until foamy. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9.5 ounces (2 cups) flour, buttermilk, honey, butter, and salt to yeast mixture; beat with a mixer at medium speed until smooth. Stir in 5.9 ounces (about 1 1/4 cups) flour to form a soft dough. Turn out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

2. Place dough in a bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide into 24 pieces. Shape into balls. Place balls 2 inches apart on parchment-lined baking sheets. Cover; let rise for 20 minutes or until doubled in size.

3. Preheat oven to 350°.

4. Uncover dough; make a (1/4-inch-deep) cut in the top of each ball using a sharp knife. Bake at 350° for 18 minutes or until golden, rotating baking sheets after 9 minutes. Remove rolls from baking sheets; cool on wire racks.

Nutritional Information

Calories:

99

Fat:

1.6g (sat 0.8g,mono 0.3g,poly 0.2g)

Protein:

2.9g

Carbohydrate:

18.1g

Fiber:

0.6g

Cholesterol:

4mg

Iron:

0.3mg

Sodium:

113mg

Calcium:

4mg