Make your own cultured butter and use the homemade buttermilk to make these fluffy, tender rolls. Or, nonfat store-bought buttermilk can be used.
Old-Fashioned Buttermilk Rolls
- ½ cup warm apple juice (105° to 110°)
- 1 (0.25-ounce) package active dry yeast
- 1 cup nonfat cultured buttermilk, room temperature
- 8 tablespoons unsalted butter, melted
- ¼ cup sugar
- 4½ to 5 cups bread flour, divided
- 2 large eggs, room temperature
- 1 teaspoon kosher salt
- 1 large egg, lightly beaten
- Garnish: melted butter, flaked sea salt
- In the bowl of a stand mixer fitted with the paddle attachment, stir together warm apple juice and yeast. Let stand until mixture is foamy, about 5 minutes.
- To bowl, stir in warm buttermilk, melted butter, and sugar to combine. Add 2 cups flour, 2 eggs, and salt, beating at medium-low speed for 2 minutes.
- Switch to the dough hook attachment. With mixer on low speed, add remaining 2½ to 3 cups flour, ½ cup at a time, beating until dough forms into a smooth ball, about 6 minutes. (Dough may be sticky, but should easily pull away from sides of bowl.)
- On a clean surface, turn out dough and gently knead into a smooth ball. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Spray a 13x9-inch rimmed baking sheet with cooking spray.
- Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 equal pieces, and shape into balls. Place balls, evenly spaced apart, on prepared pan. Cover with a damp tea towel and let rise until doubled in size, about 1 hour.
- Preheat oven to 350°. Brush rolls with beaten egg.
- Bake until golden brown, about 25 minutes, covering with foil to prevent excess browning, if necessary. Let cool for 10 minutes; brush with melted butter and sprinkle with salt, if desired.