Ingredients:
1 stick + 2 Tbsp. unsalted butter, melted,
divided2 tsp. active dry yeast
1/4 c. warm water (105–115°F)
1 Tbsp. mild honey
3 c. all-purpose flour + more for kneading / dusting
1 1/2 tsp. salt
3/4 c. well-shaken buttermilk
Directions: Butter
12 regular muffin cups with 1 tablespoon of melted butter. Stir together the yeast, warm water and honey in a large bowl and let
stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with
new yeast.) Mix the flour, salt, buttermilk and 6
tablespoons of melted butter into the yeast mixture with a wooden spoon or
rubber spatula until a soft dough forms. Turn out the dough onto a well-floured
surface and knead, dusting surface and your hands with just enough flour to keep
the dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form
dough into a ball. Put dough in an oiled large bowl and
turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough
rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2
hours. Punch down the dough (do not knead), then halve.
Roll out half of the dough on a lightly floured surface with a floured rolling
pin into a 12-inch square (about 1/8 inch thick; keep remaining half covered
with plastic wrap). Brush dough with 1/2 tablespoon of melted butter and cut
into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6
equal pieces. Turn each piece on a side and put into a muffin cup. Make more
rolls with remaining dough in same manner. Separate outer layers of each roll to
fan outward. Cover rolls with a kitchen towel (not terry cloth) and let rise in
a draft-free place at warm room temperature until doubled and dough fills cups,
1 to 1 1/2 hours. Preheat oven to 375°F with rack in
middle. Bake rolls until golden brown, 20 to 25 minutes. Brush tops with
remaining 2 tablespoons of melted butter, then transfer rolls to a rack and cool
for at least 20 minutes. WHEW that's alot of work ... but nothing like homemade rolls! ~ Chef ~
