Lightly sweetened with honey, these make ahead, buttermilk dinner rolls are light and tender. Instructions for making homemade brown-n-serve rolls. Freeze beautifully!
0 Stir together water, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
1 Stir salt into 3 cups of flour and then add yeast mixture, buttermilk, and butter, stirring until it makes a soft, sticky dough. Add a bit more if necessary.
2 Turn out dough onto a floured surface and knead, adding just enough more flour to prevent sticking, until smooth and elastic, 6 to 10 minutes.
3 Form dough into a ball and transfer to an oiled large bowl, turning to coat.
4 Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours. The top of your fridge, in the oven with the light on, on top of the counter when the dishwasher is running are all good places. If your kitchen is very chilly it may take a little more time. If it is warm it may take a little less. You will know it has doubled when it looks like it has and you can push your finger in it and the dent will remain.
5 Turn out dough onto a lightly floured surface and knead several times to remove air.
6 Cut dough into 18 equal pieces.
7 Form a smooth ball with each piece, or roll into a rope and make a knot..Pretend it's Play-do.. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet.
8 Cover loosely with kitchen towel and let rolls rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours.
9 Preheat oven to 375°F.
10 Brush rolls lightly with egg yolk and water mixture. This is an egg wash and will make the crusts more golden and beautiful. You can omit if you want.
11 Bake until rolls are golden brown and sound hollow when tapped on bottom, 15 minutes. They will register 190℉ - 200℉ on an instant read thermometer.
12 For Brown and Serve rolls * See Note Below
