Here is a recipe that I love.
Soft Dinner Rolls
- 3 1/2 t yeast
- 1 t. sugar
- 1/3 C barely warm water
- 1 C room temperature buttermilk
- 1/4 C sugar or honey
- 1/2 C unsalted butter, melted
- 2 large eggs, slightly beaten
- 1 t. salt
- 4 1/2 -5 C all purpose flour
- Butter to grease two round pans
Measure water in measuring cup. Mix in the yeast and try to get all the yeast off the sides and into the water. Add the 1 t. sugar.
In a heavy duty mixer, fitted with the paddle, mix together buttermilk, sugar or honey, butter, and eggs. Mix until creamy. Add yeast with 1 cup flour and the salt. Mix. Add another cup. Mix in. Add remaining flour, 1/2 cup at a time. Dough will pull away from the sides and form around the hook. Mix (you are kneading the dough) until it is smooth, springy, and pliable. Add small amounts of flour until you get a great, soft dough. This is a soft dough, but not a wet one.
Turn out onto lightly floured counter and wrap in plastic wrap. Cover with towel and place in a warm spot. Let rise for 2 hours or until double in bulk. The dough may explode through the plastic, that is normal.
Turn out onto slightly floured surface again. Divide into two. Roll each half into long strips and cut into 1 inch pieces. Roll these into balls and place into the round pans, barely letting them touch each other. Cover with plastic and let rise again for 45 minutes. Bake at 375 for 18-23 minutes or until golden brown. For a darker color, brush with egg wash. If you want to freeze these, do so after shaping. Then thaw, let rise for 2 hours, and bake.
You can shape these several ways, but this is the classic American dinner roll shape.