Country White Bread Rolls
- Yield 3 dozen
You can also use this dough to make cinnamon rolls or cheese rolls. Or make 3 round loaves of bread using 8-inch pans and bake at 375 degrees for 35 to 40 minutes.
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.
- 2 envelopes yeast
- 1 tablespoon sugar
- 1/2 cup warm water
- 2 cups buttermilk, warmed
- 2 -- eggs
- 1 1/2 teaspoons salt
- 1/4 cup honey
- 1/2 cup (1 stick) butter, melted
- 8 to 9 cups all-purpose flour
- 1 -- egg
- 1 tablespoon 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)