Buttermilk Yeast Rolls
I hope everyone had a wonderful New Year’s Day. We enjoyed a wonderful ham, turnips, buttermilk mashed potatoes, and spicy black-eyed peas. I also made these yeast rolls for the first time. They were the most delicious rolls I have ever had. The buttermilk makes them so tender. The small amount of added sugar makes them slightly sweet and oh so irresistible. The recipe was so easy, and you can even make these rolls ahead of time, and store them in the refrigerator until you are ready to bake them. I added lots of seeds to these because I love seedy bread. I went through my pantry and pulled out 5 different seeds that I added to these rolls. I added hemp, poppy, flax, sesame, and caraway seeds. Don’t worry, the hemp seeds are completely legal and drug free. Hemp seeds and the oil that is derived from the seeds is actually one of the healthiest things you can ingest, even more so than flax seeds! Hemp seeds are an excellent source of all the essential amino acids and essential fatty acids that we need. The seeds also contain calcium, iron, phosphorus, magnesium, zinc, copper and manganese. The only downside is that they are only found at health food stores and online, and they are a bit expensive. Flax seeds are a great economical, and easy to find alternative. They are also extremely nutritious. You could easily leave out the seeds, or add any combination of seeds that you like, or have handy in your pantry. Sunflower seeds would also be a great addition to these rolls.
Since it is the new year, my husband and I are both taking the opportunity to become more healthy. In the past, we dedicated more time to fitness. At one point in our lives, we were little gym rats, spending 1 – 2 hours in the gym several days a week. Now, our lives are much to busy and full to dedicate that much time anymore. Over the summer I took my son for long bike rides. When we were not on the bike, we would spend the afternoon at the pool, playing and splashing around. However, since the chilly days have come around, I have been spending more and more time inside all day. In an effort to help my activity, my husband bought our family a Wii fit for Christmas. I am starting today to take the time everyday, when my son is sleeping, to use the Wii fit. Lori, at The Recipe Girl, has created a healthy challenge that I am participating in. Its called 10 weeks to healthy in 2010. Its all about feeling healthy, whether it is losing weight, becoming more active, or eating healthier. My goal in this challenge is to become more active, to incorporate some more healthy foods, and to lose a few holiday pounds caused from my inactivity and a sweet tooth. Thanks so much to Lori for creating this challenge.
Now here is the buttermilk yeast rolls recipe. Remember you can easily add or delete any of these seeds. You can even leave the seeds out all together. This was my first time making yeast rolls ever, and trust me this recipe is too easy. The basic recipe came from the Better Homes and Gardens Cookbook. You can form the dough into any shape you want. I just made the dough into a disc about 12 inches in diameter, cut it like a pizza, and then rolled the skinny wedges in these shapes.
Yield: Serves 4
Buttermilk Yeast Rolls
4 1/2 - 5 cups flour
1 package, or 2 1/2 teaspoons dry yeast
1 1/4 cups buttermilk
1/3 cup sugar
1/3 cup butter
1 teaspoon salt
1/2 cup any combination of seeds you like (optional)
Add the kneading attachment to your stand mixer. In your mixer, add 2 cups flour and the yeast.
In a small saucepan, add buttermilk, milk, egg, butter, sugar and salt. Heat on low until it is just warm. It should be about 120 - 130 degrees. Add the warm milk mixture to the stand mixer.
Mix on low, while scraping down the sides, until it is combined. Add 2 1/2 more cups of the flour. Knead on low until the dough comes together. Add the seeds, if using, and mix on low until they are incorporated.
Turn the mixer to medium, and knead the dough until it is smooth, elastic, and the sides of the mixing bowl are clean. You may need to add a little more flour as needed. I just ended up using 4 1/2 cups of the flour. Kneading should be about 5 - 10 minutes.
Cover the dough, and let it rise in a warm place, until it doubles in size. This will take about one hour. Then punch the dough done, divide it in half, and let it rise another 10 minutes. If making them in the shape I did, do not divide the dough, just punch it down.
Shape the dough in 24 balls, or any other shape you want. Place the shapes on a baking sheet. Cover and let rise until they double again, another 30 minutes. Preheat your oven to 375 degrees. Bake the rolls for 12- 15 minutes, or until golden brown.
Make ahead method
Prepare as stated above, except after shaping the dough into desired roll shapes, you should place them on a baking sheet, and cover them loosely with plastic wrap. Store in the refrigerator for 2-24 hours. Remove the rolls and let them stand at room temperature for 30 minutes prior to baking. Bake as instructed above.