EASY, NO-KNEAD BUTTERMILK BREAD ROLLS

Easy, No-knead Buttermilk Bread Rolls image

Delicious buttermilk bread rolls to feed a crowd, a recipe from Alexandra Stafford

Provided by Marilena Leavitt

Categories Bread

Time 25m

Yield 24

Number Of Ingredients 8

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Ingredients

4 cups unbleached, all-purpose flour, plus more for shaping
2 tsp. sea salt
2 TBSP. sugar
2 tsp. instant yeast
1 cup boiling water
1 cup buttermilk
6 TBSP. melted butter, divided
--- flaky sea salt for topping

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.