These dinner rolls smell as good as they taste. You'll never reheat store-bought again! Makes 18 rolls.
Instructions
1. Pour 1/4 c. very warm water (like a hot bath) into a small bowl and sprinkle the yeast into the bowl. Stir gently and let stand 5 minutes, or until a foam rises to the surface.
2. Heat the buttermilk in a medium saucepan over medium heat, stirring constantly, until just warm. Remove from heat.
3. Stir in the yeast mixture, melted butter, eggs and sugar.
4. Mix the flour, baking soda and salt in a large bowl and make a well in the center.
5. Pour the liquid ingredients into the well and mix until the dough holds together.
6. Turn the dough out onto a slightly floured surface and knead, adding flour as necessary, until the dough is smooth and elastic, about 8 minutes.
7. Form the dough into a ball and place in a large buttered bowl.
8. Turn the dough until it is coated with butter, cover the bowl tightly with plastic wrap and let stand in a warm spot until the mixture has doubled in volume, about 1 1/2 hours.
9. Butter two 9-inch round cake pans.
10. Punch the risen dough down and knead briefly inside the bowl.
11. Cut the dough into 18 equal pieces.
12. Place a piece of dough on a work surface and tuck the dough underneath itself, turning as you tuck until you have formed a firm ball.
13. Repeat with the remaining dough and, as you work, place the rolls in the prepared cake pans.
14. Cover the cake pans with plastic wrap and let stand in a warm place until the rolls have doubled in volume, about 40 minutes.
15. Preheat the oven to 400 degrees F.
16. Brush the tops of the rolls with melted butter and sprinkle with seeds (optional).
17.Bake rolls 20 minutes, or until golden brown. Serve warm.
Tags: cake pans, about minutes, doubled volume, doubled volume about, dough into