The buttermilk in our recipe makes these airy rolls especially tender.
Rolls can be baked up to 1 month ahead and cooled completely, then frozen in sealed plastic bags (preferably double-bagged). Thaw and reheat before serving.
Recipe information
Total Time
3 1/2 hr
Yield
Makes 18
Ingredients
Special Equipment
Preparation
Step 1
Stir together water, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Step 2
Stir salt into 3 cups flour in a large bowl, then add yeast mixture, buttermilk, and butter, stirring until a soft dough forms.
Step 3
Turn out dough onto a floured surface and knead, adding just enough more flour to prevent sticking, until smooth and elastic, 6 to 10 minutes.
Step 4
Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
Step 5
Line a large baking sheet with parchment paper.
Step 6
Turn out dough onto a lightly floured surface and knead several times to remove air. Cut dough into 18 equal pieces. Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion (clockwise or counterclockwise) to form a smooth ball. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet. Cover loosely with kitchen towel and let rolls rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours.
Step 7
Put oven rack in middle position and preheat oven to 375°F.
Step 8
Brush rolls lightly with egg wash and bake until rolls are golden brown and sound hollow when tapped on bottom, 15 to 18 minutes. Transfer to a rack to cool at least 15 minutes.
