Saturday, January 2, 2010
Our amazing dinner rolls for our traditional Christmas Eve dinner came from Beth Hensperger's The Bread Bible. Here are the ingredients:
1 T active dry yeast
1 tiny whisk dipped in honey
1/4 cup warm water
1 cup warm buttermilk
2 T honey
grated zest of one lemon
4 T unsalted butter, melted
1 large egg
2 tsp salt
4 - 4 1/2 cups unbleached flour
Soften the yeast in warm water. Stir it into the warm water with a tiny whisk dipped in honey.
Heat the buttermilk to warm. Add the sugar, the lemon zest, the butter, melted, the egg, and the salt.
Add some flour and the yeast and beat well. Then gradually (1/2 cup at a time) add the rest of the flour.
Knead the dough until smooth and elastic. Put the dough in a greased bowl to rise until doubled.
I baked these rolls in two greased cake pans. I always melt about a half a stick of butter.
Punch the dough down gently. Divide it in half (1/2 for each cake pan). Then divide each half into 9 equal portions. Shape each into a ball. Dip the ball in the melted butter and put it into the cake pan.
Preheat the oven to 375. When the rolls have risen, place in the center of the oven and bake for 15 - 20 minutes until golden brown. Turn out of the pans and serve.