You know what goes perfectly with heavenly mush?
Great grandma’s buttercrust rolls!
Think parker house rolls but a little less sweet. Basically, the perfect all-purpose white dinner roll. Crunchy, buttery outside and soft doughy inside.
Life is just so much better when bread is involved, isn’t it?
If you’ll look at the recipe above, you’ll see great grandma used two “cakes” yeast. Well, since cakes of yeast aren’t as readily available today as they were five decades ago, I did some math to figure out two cakes of yeast = 4.5 tsp of instant fresh yeast….or about two 1/4th oz packets. I would still measure it out in teaspoons though rather than just dumping in two packets of yeast just to be sure.
If your dough is sticky, you’re doing something right!!! Sometimes the stickiest of doughs produce the best breads. Great grandma made a note on the back of the card that this dough also makes great pull-apart cinnamon bread so I’ll have to try that next time. I definitely added in more flour than the recipe originally called for (I probably used 5 1/2 cups rather than 4 1/2 cups) but still had great results.
If for no other reason, bake these so your house will smell AMAZING! Chocolate chip cookies are one thing, but to me, there’s nothing quite like the scent of bread baking in the oven.
I can think of about a million and one recipes that these would go great with.
Or, if you’re like me, you eat them the second they come out of the oven and pretty much burn your tongue off in the process. For the rest of the day you’ll have a tongue that feels like you ate a zillion sour patch kids but you don’t even care because that first homemade roll, all glossy golden brown and soft on the inside, was totally and completely worth it.
makes about 19 rolls
4 1/2 tsp dry active yeast
1/4 cup warm water
1 1/4 cup buttermilk
1/3 cup sugar
1 stick butter, softened
1.5 tsp salt
1/2 tsp baking soda
4 1/2- 5 1/2 cups flour
1 egg yolk + 1 tbsp warm water for wash
Dissolve the yeast in the water and let sit for five minutes, until foamy. While the yeast is resting, very carefully scald the buttermilk (just heat on medium/low heat until there are bubbles around the sides of the pot) and add the butter, stirring so the butter melts completely. Take off the heat and add the sugar. Let cool for 5-10 minutes.
In a large bowl, mix together the flour, baking soda and salt. “Hide” the salt at the bottom of the flour then pour in the yeast, followed by the semi-cooled buttermilk and the eggs. Knead by hand or with an electric mixer until smooth and elastic, about six minutes. Add more flour if the dough seems really sticky, but keep in mind that this is a sticky and soft dough by nature. I think I added an extra 3/4 cup flour while my mixer was running on low.
Spray another bowl with cooking spray and place the dough ball at the bottom. Cover with a dish cloth and let rise in a warm spot for an hour, or until doubled in size.
Preheat oven to 375.
Punch down dough on a floured surface and divide into 2-oz balls (use a food scale if you have one and if not, just do golf ball sized balls). Make knots out of the dough (see photo above) and place on a lined baking sheet.
Brush each knot with egg yolk and water and bake for 20-25 minutes until golden brown.