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Buttermilk
was originally made from the by-products of butter making and
then fermented to convert lactose/milk sugar to lactic acid.
Today it is made from low-fat milk mixed with bacterial
cultures, then pasteurized to destroy harmful bacteria. This
gives buttermilk an acidic taste and thick consistency.
Buttermilk will keep for two weeks when refrigerated.
½ cup low-fat buttermilk, warmed to 110°
½ cup
water, warmed to 110
°
2
large eggs
1
teaspoon salt
1
tablespoon granulated sugar
1
tablespoon canola oil
1
package active dry yeast
3 cups
bread flour
Canola
oil for bowl
Melted
butter
1. In an extra
large bowl, use a whisk to beat the buttermilk,
water,
eggs, salt, sugar, oil and yeast. Stir in flour.
2. Knead on a
well-floured breadboard for 2 minutes.
3. Set dough in an
oiled bowl, turn once to coat dough with oil.
4. Turn the oven on
to 200
°, when you can feel heat, turn oven
off.
Cover the bowl and place in oven. Let dough rise about
1
½ hours or just until dough has doubled.
5. Punch the dough
down with your fist. Cut the dough into 10
pieces.
Turn each piece inside out to form smooth rolls.
Place
the rolls on a baking sheet, making sure they have room
to
expand as they rise.
6. Use a pastry
brush to brush the rolls with melted butter. Place
the
tray of rolls back in the warm oven and then let rise for
1
hour or until doubled.
7. Remove the rolls
from the oven and reheat to 400
°.
8. Bake for 15
minutes.
Hint:
Serve with butter and fruit preserves. These are especially
good with orange butter.
Makes 10 rolls
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