Easy No Knead Buttermilk Bread Rolls Recipes

Steps:

• In a large bowl, whisk together the flour salt, sugar, and instant yeast.
• In a 2-cup liquid measure pour the boiling water over the buttermilk and let it stand for 10 minutes. Give it a stir. You will notice that the buttermilk will look slightly curdled, which is fine. The temperature of the mixture should be lukewarm, which is perfect for the yeast.
• Pour the buttermilk mixture and 4 tablespoons of the melted butter over the flour mixture. Stir until a sticky ball of dough forms. Cover the bowl with a tea towel, or plastic wrap and set it aside in a warm place to rise for 2 hours, or until doubled in bulk.
• Grease a 9×13-inch baking dish, like a glass pyrex or ceramic dish. Flour a work surface and sprinkle flour lightly over the dough and around the edges. Gently lift the dough out of the bowl onto the floured work surface and shape it into a rough ball. Use a bench scraper to divide the ball into 4 equal portions. Shape each portion roughly into a ball, then use a bench scraper to divide each ball into 6 roughly even portions to create 24 small pieces total.
• Using as much flour as necessary, shape each piece roughly into a circle. It's okay if each piece is a little uneven. Place the dough balls into the prepared pan, spacing them evenly apart.
• Preheat the oven to 375ºF. Let the dough rise, uncovered, for 30-40 minutes, or until the dough pieces have puffed to almost fill the pan.
• Transfer the pan to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan from the oven and immediately brush the top of the rolls with the remaining 2 tablespoons of melted butter. Sprinkle flaky salt over top to taste. Let the rolls cool in the pan for 5 minutes, then turn the pan out onto cooling racks and then to a serving platter. Serve warm with more butter on the side.

Steps:

• Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.