Cooking Live with Slashfood: Buttermilk Dinner Rolls 2

by Nicole Weston, Posted Jan 28th 2006 @ 6:00PM

rising dough doubles in size

To your yeast mixture, add buttermilk, honey, salt and 2 cups of flour. Stir vigorously. This is made easier if you have a stand mixer, where you can proof the yeast in the attached bowl and use the dough hook to knead it for you. It isn't too difficult to do by hand, though. All you need is a big wooden spoon. Add the remaining flour a few tablespoons at a time, until the dough stops sticking to the sides of the bowl and clings instead to your spoon or dough hook.

Kneading is the best part, so place the dough on a lightly floured surface and knead it with the heel of your hand. As best as I can describe without a video clip, here is how you knead dough. Press the dough down with the heel of your hand, fold over the top half of the dough. Rotate the folded dough 90 degrees (1/4 turn) and repeat. Continue kneading, adding a bit more flour to prevent the dough from sticking, for about 5 minutes, until the dough is smooth. Place it in an oiled bowl and cover it with plastic wrap. Let the dough rise for 1 - 2 hours, until doubled in size. If you kitchen is cold, this rise will take 2 hours, but it will probably take less time if your kitchen is warm. The dough is now ready to be shaped.

[Photo by Nicole Weston]

Filed Under: Cooking Live with Slashfood, Ingredients, How To
Tags: baking, bread, buttermilk, buttermilk dinner rolls, cooking, cooking live, dinner, dinner dolls, dough, flour, grains, honey, how-to, knead, oven, proof, recipe, rise, rolls, water, yeast