In a large mixing bowl add yeast to warm water and buttermilk. Stir for a few minutes to dissolve.
Add egg, oil, sugar, and salt and whisk together until well blended.
Add 3 cups of the flour - reserving the extra half cup for later - and stir to form shaggy dough.
Dump dough out onto floured counter and knead for 8 - 10 minutes, adding more flour 1 or 2 tablespoons at a time until the dough is smooth and elastic, slightly tacky but not sticky, and it should spring back when poked.
Clean out bowl, oil very lightly, put dough back into bowl and turn a few times to coat all over, cover and let sit in a warm place until doubled, about 1 hour.
Turn the risen dough out onto your floured counter and divide into 12 equal portions. Shape each portion into a smooth round ball by using the heel of your hand to tuck the top of the rolls back under itself to pull the dough taut.
Line a 9" x 13" metal baking pan with parchment paper and spray lightly with non-stick cooking. Space dough balls equally in dish slightly apart. Cover with parchment paper and let them sit until they get all pillowy and fill up the pan - maybe 45 minutes.
Preheat over to 375F
Melt butter and brush tops of rolls.
Bake until golden brown, 15 - 18 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (64g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 38 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 3.9mg||1 %|
|Sodium 166.4mg||6 %|
|Potassium 97.3mg||3 %|
|Total Carbohydrate 29g||9 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 27.6g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
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