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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Times are approximate. Ingredients:
4 cups all-purpose flour (approx) |
2 1/4 teaspoons quick-rising instant dry yeast |
1/4 cup chopped fresh parsley |
1 teaspoon granulated sugar |
1 1/2 teaspoons salt |
1/2 teaspoon baking soda |
1 cup buttermilk |
1/2 cup water |
1/4 cup butter |
2 tablespoons melted butter (optional) |
Directions:
1. In bowl, combine 3 cups (750 mL) of the flour, yeast, parsley, sugar, salt and baking soda.
2. Heat buttermilk, water and butter until 125 F (50 C) or hot to the touch (mixture may curdle).
3. Whisk buttermilk mixture; stir into flour mixture.
4. Stir in enough of the remaining flour to make soft dough.
5. Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic.
6. Cover and let rest for 10 minutes.
7. Divide dough into 12 pieces; shape into balls, pinching at bottom to seal. Place, seam side down, in well-greased 12-cup (3 L) star-shaped baking pan.
8. Cover and let rise in warm place until doubled in bulk, about 45 minutes.
9. Bake in 375°F (190°C) oven for 15 to 20 minutes or until golden and hollow-sounding when tapped on bottom. Remove from pan and let cool on rack. (Rolls can be wrapped and frozen for up to 2 weeks; thaw, wrap in foil and reheat in 400 F/200 C oven for 10 to 15 minutes or until warmed through.) Brush tops with melted butter (if using).
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