Red Star Yeast has so many tempting bread recipes, sometimes I just can't resist. And this from someone who doesn't make a lot of bread anymore.
Here's a perfect example. These rolls are almost like a quick bread as you can make them from start to finish in less than 2 hours. I must admit, however, I found their directions a tad confusing, probably because there were too many variations of them! Bread machines, mixers, by hand and in a processor. I kind of pieced the directions together for my convenience and all turned out well. If you want to use something other than your stand mixer, click on the Red Star link below the recipe title for additional directions on other methods.
Buttermilk Pan Rolls
From Red Star Yeast
1 cup buttermilk
¼ cup water
¼ cup oil
3 cup bread flour
1 tsp salt
2 tablespoons sugar
½ tsp baking soda
2¼ tsp Red Star Active Dry Yeast
Combine yeast, 1 cup flour, and other dry ingredients in your stand mixer bowl using the paddle attachment.
Combine water, buttermilk and oil in a small pan and heat to 120º to 130º F.
Add the liquid ingredients to the flour and mix, adding the remaining two cups of flour to make a dough.
Change to the dough hook and beat for several minutes. In the meantime, turn your oven on to its lowest setting for 1 minute, then turn it off.
Place your dough in a greased bowl, flip the dough over so both sides are greased. Cover lightly and place dough in the oven to rise for 15 minutes.
Remove from oven and press your dough evenly into greased 9-inch square cake pan. Sprinkle top of dough lightly with flour. With sharp knife, cut dough into 12 rolls, cutting almost to bottom of pan. Cover; let rise in warm place until indentation remains after touching.
Bake in preheated 400º oven for 15 to 20 minutes until golden brown. Remove from pan. Break apart into rolls; serve warm.