Buttermilk Rolls

These are perfect for soaking up gravy or making leftover turkey sandwiches.

These were made in a 9x13 aluminum pan and it makes 18 large rolls. You could use a bigger pan (or more than one) and make smaller rolls if you like. Or you can cut the recipe in half.

4 teaspoons active dry yeast
2 eggs
1 tablespoon kosher salt
1/4 cup canola oil
1/2 cup sugar
1 cup hand hot water
1 cup buttermilk
2 cups bread flour

Mix above ingredients until well combined. Allow to proof for 20 minutes.

Add:

4 1/2 cups bread flour

With the dough hook fitted in an electric mixer, add flour 1/2 cup at a time. Once all flour has been added, allow mixer to knead dough for 6 minutes. The dough will still be a little sticky. Resist adding more flour.

Rest for 1 hour.

Shape rolls and put in non stick sprayed pan and rest for an additional hour.

Preheat oven to 375.

Mix 1 egg with 2 tablespoons milk. Egg wash top of rolls. Wait 5 minutes and egg wash again.

Bake for 25 minutes (for large rolls). Smaller rolls will take about 20.