This recipe is adapted from The Fannie Farmer Baking Book. I've substituted yogurt for the buttermilk so you can make them anytime you're serving a homemade soup or stew to make it extra special. They're a welcome and optional add-on for your holiday table.
Keyword dinner rolls
Prep Time 10minutes
Cook Time 15minutes
rising time 1hour30minutes
Total Time 25minutes
Author Lynne Curry
1/4cupplain yogurtany type
6tablespoonschilled unsalted butter, divided
2 1/2 cups (11 ounces)all-purpose flour
2 1/4teaspoonsinstant dry yeast
1 teaspoonfine sea salt
Whisk the yogurt with 3/4 cup warm water in a measuring cup to make 1 cup total liquid. Soften 2 tablespoons of the butter in the microwave in a 5-second blast, taking care that it doesn't melt.
Combine the flour, sugar, yeast and salt in a mixing bowl. Add the yogurt mixture and butter and blend together with a wooden spoon to thoroughly combine. Cover with plastic wrap and rest for 10 minutes.
Turn the dough out onto a lightly floured counter top and knead until smooth, adding additional flour only as needed when it becomes very sticky, about 6 minutes. Place the dough back in the bowl, cover it and leave to rise in a warm place (around 70 degrees) for about 1 hour. By this time it may have doubled in volume.
Use 1 tablespoon of the remaining butter to grease a 11 x 17 baking sheet. Lightly dust the counter with flour and roll the dough into a 12 x 16-inch rectangle . Dice the remaining 3 tablespoons of butter and scatter it over the dough.
Fold the dough up in thirds and then again in half to make a neat packet. Then, roll it out once again into a rectangle 1/2-inch thick. Use a dough knife or chef's knife to cut the dough into 24 rolls.
Arrange the rolls on the prepared baking sheet. Dust lightly with flour, cover with a dish towel and leave to rise in a warm spot for 30 minutes.
Meanwhile, preheat the oven to 400 degrees. Bake the rolls until lightly golden brown, about 15 minutes. Keep warm until ready to serve.