A star-shaped pan bakes these tender parsley-flecked rolls into a festive shape. However, a 10-inch (3 L) springform pan with a baking sheet as a base is a good stand-in.
Buttermilk Parsley Rolls
Introduction
- Portions
- 12
- Partner
Ingredients
- 4 cups (1 L) all-purpose flour (approx)
- 1 pkg (8 g) quick-rising instant dry yeast
- 1/4 cup (50 mL) chopped fresh parsley
- 1 tsp (5 mL) granulated sugar
- 1-1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) baking soda
- 1 cup (250 mL) buttermilk
- 1/2 cup (125 mL) water
- 1/4 cup (50 mL) butter
- 2 tbsp (25 mL) melted butter (optional)
Steps
- In bowl, combine 3 cups (750 mL) of the flour, yeast, parsley, sugar, salt and baking soda. Heat buttermilk, water and butter until 125 F (50 C) or hot to the touch (mixture may curdle). Whisk buttermilk mixture; stir into flour mixture. Stir in enough of the remaining flour to make soft dough.
- Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic. Cover and let rest for 10 minutes.
- 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. Cover and let rise in warm place until doubled in bulk, about 45 minutes.
- 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).
