Country White Bread Rolls
- Yield: 3 dozen
There are various ways of using an egg wash to get the proper color and effect of the dish. Beat an egg with a little water to produce a shine and some browning. For a darker shine, use milk instead of water. For less color, use only the white of the egg and not the yolk.
- 2envelopes yeast
- 1tablespoon sugar
- 1/2cup warm water
- 2cups buttermilk, warmed
- 2-- eggs
- 1 1/2teaspoons salt
- 1/4cup honey
- 1/2cup (1 stick) butter, melted
- 8 to 9cups all-purpose flour
- 1-- egg
- 1tablespoon water
- -- Melted butter for brushing
- Dissolve the yeast and sugar in the warm water in a bowl. Let stand for 10 minutes. Combine the yeast mixture, buttermilk, 2 eggs, salt, honey, 1/2 cup butter and 4 cups of the flour in a bowl and mix well. Stir in enough of the remaining flour to form a stiff dough. Knead the dough on a lightly floured surface. Place in a greased bowl, turning to coat the surface. Let rise for about 1 hour.
- Punch down the dough. Let rise for 30 minutes. Shape the dough into 36 rolls. Arrange in greased or buttered baking pans. Let rise for about 20 minutes. Combine 1 egg and the water in a bowl and mix well. Brush the egg wash gently over the rolls.
- Bake at 350 degrees for 12 to 15 minutes. Remove to a wire rack and brush with melted butter. Let stand until completely cool.
NOTE: To store — Place in sealable plastic bags and refrigerate or freeze until ready to rewarm. Arrange chilled or thawed rolls on a baking sheet and cover with foil. Bake at 300 degrees for about 10 to 15 minutes.
Recipe reprinted with permission from The Junior League of Lubbock., A Pefect Setting, (The Junior Leage of Lubbock, 2005)