3 1/2 tsp active dry yeast
pinch of sugar (not a spoonful.... we're not taking medicine here)
1/3 cup warm water (105 to 115degrees)
1 cup tepid buttermilk
1/4 cup sugar or 1/4 cup honey (I went for the honey)
1/2 cup unsalted butter, melted
2 large eggs, lightly beaten (please don't hurt me!!!)
1 tsp salt
4 1/2-5 cups unbleached all-purpose flour - plus extra as needed
Canola oil for greasing
Whachoo gotta dooooo
In a bowl, sprinkle the yeast and sugar over the warm water and stir to dissolve. Let stand until foamy, about 10 minutes....
during this time - amuse yourself by imagining Alton's Brown Sock Puppet Yeastie Beasties burping like mad in the bowl. BURP!
In a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk, sugar, melted butter, eggs, salt and 1 cup of the flour. Beat on medium-low speed until creamy, about 2 minutes. Add the yeast mixture and 1 cup of the flour, and beat for another minute. Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl sides.
Switch to the dough hook (after you're done pretending to be Captain Hook.... you know you do it - YAR!) Knead on low speed, adding flour 1 tablespoon at a time if the dough sticks, until a very soft dough forms, about 1 minute. The dough should be softer than typical bread dough, yet smooth and springy.
Transfer the dough to an oiled deep bowl and turn the dough once to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 1 1/2 hours.
Grease two 8-inch cake pans. Turn the dough out onto a lightly floured board. Divide the dough in half and roll each half between your palms into a tight rope 18 inches long. Cut each rope into eighteen 1-inch pieces. Shape each piece into a ball, and place the balls, sides just touching, in the prepared pans. Cover loosely with plastic and let rise at room temperature until puffy, 30 -45 minutes. During this time you could be doing sit-ups... but I doubt you will.
Preheat the oven to 375F. Bake the rolls until light golden brown 18-23 minutes. Let cool slightly in the pans or transfer to a rack. Serve warm.
Makes 36 Rolls
From the Williams-Sonoma Bread Book
I am a bread junky.... these rolls delivered everything I could have hoped for... and it made so much that there's plenty to put into the freezer to save for later. =) I highly recommend it!