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Ingredients
- 1 envelope rapid rise yeast
- 5 1/2 - 6 1/4 cups bread flour*
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon salt
- 3/4 cup water
- 1 1/2 cups buttermilk
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1 egg, lightly beaten
- 1 egg white (for glazing)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Stir yeast into 2 cups of the bread flour in a large mixing bowl.
- Add sugar and salt and whisk until well blended.
- Place water, buttermilk, honey, and butter into a saucepan and heat, stirring constantly to 125°F to 130°F. Do not overheat.
- Slowly pour liquid into flour mixture and stir with a large wooden spoon until smooth.
- Add egg and blend again until smooth.
- Add remaining flour, 1 cup at a time, stirring after each addition. When enough flour has been added a manageable dough will have formed.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding flour as needed not exceeding the 6 1/4 cup total measure of flour.
- Coat a large mixing bowl with cooking spray, add dough and turn to coat dough in oil. Cover and allow to rise in a draft-free location until doubled in bulk, about 45 minutes.
- Punch dough down and allow to rest for 10 minutes. Spray a standard muffin tin with cooking spray.
- To form rolls, pinch off a piece of dough slightly larger than a golf ball. Roll into a smooth coil, about 8 to 10 inches in length. Fold coil in half and twist several times to produce a braided effect. Wrap twist around into a bun shape and gently place into sprayed muffin tin. Let rolls rise in a draft-free location until almost doubled in bulk, about 20 to 30 minutes.
- Meanwhile, preheat oven to 375°F. Beat egg white with a fork until frothy and brush over top of rolls. Bake for 18 to 20 minutes or until golden brown. Immediately pop rolls out of tins and serve hot with a generous amount of butter.
- To store: cool baked rolls thoroughly on racks then place in a zip top bag and freeze. Rolls can be frozen for 3 months. To reheat, place rolls on a baking sheet and heat in a 350°F oven until hot, about 10 minutes.
Imperial Sugar Insight
NOTES:
- To bake this dough into loaves, divide dough in half after the first rising and shape into two oval loaves. Place on opposite corners of a lightly greased large baking sheet and allow to rise until almost doubled in bulk, about 30 minutes. Glaze as directed for rolls and bake in the center of a 375° oven for about 40-45 minutes or until golden with a hollow sound when thumped. Slice with a long serrated knife.
- This recipe originally appeared in the 1994 Homemade Good News Vol. XIV, No. 2, page 78.
