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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
2 packages active dry yeast |
1/4 cup warm water (105° to 115°) |
1 3/4 cups nonfat buttermilk |
1/4 cup sugar |
2 tablespoons margarine, softened |
1/2 teaspoon salt |
1 egg, lightly beaten |
5 cups bread flour, divided |
1 tablespoon bread flour |
vegetable cooking spray |
Directions:
1. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, buttermilk, and next 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Add 2 cups flour, and beat 2 minutes at medium speed. Gradually stir in enough of the remaining 3 cups flour to make a soft dough.
2. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
3. Punch dough down; divide in half. Divide each half into 8 equal portions; shape each portion into a ball. Place at least 1 inch apart on large baking sheets coated with cooking spray.
4. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 325° for 18 to 20 minutes or until lightly browned. Remove rolls from baking sheets; let cool on wire racks.
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