Buttermilk Dinner Rolls

It's finally November! A few months have passed and exam is just around the corner, my final semester exam before sitting for the IB exam in May 2013. The third semester has almost come to an end. Time sure flies. Anyways, school was hectic. With lots of IAs, ToK, tests and placement stuffs, life just could not get any busier. Sometimes I feel very motivated, sometimes I'm not. Sometimes I know that I can do this, sometimes I doubt myself. Sometimes I'm up, sometimes I'm at the bottom of the wheel. I guess what keeps me going is my family.. and not to forget, my friends.

I sure miss taking photos of the food I baked, blogging about recipes and life in general. So here goes another recipe that I think I should have shared it much earlier, considering that this is my family's favourite. However, I believe that it is better late than never. I first tried making this bread in 2009. And from that on, I have been making these rolls whenever we needed some. I can assure you that this recipe is worth trying and it will leave you craving for more!

These buns are very versatile, you can have it with just about anything, at anytime of the day. We've had it with sausages, sauteed mushrooms, soups, sardines etc. Since I've ran out of buttermilk, I just substituted it with a cup of milk mixed with a tablespoon of vinegar. And at times, when I'm in the mood of making it,  I'll put in a couple tablespoons of water roux. But then again, it is not really necessary. This dough can be made ahead of time and be refrigerated, so that you can have fresh bread anytime you want. But I only make a third of the recipe, since that is more than enough to serve my family.

Amazing Buttermilk Rolls (makes about 3 dozens):

• 3 cups of buttermilk, at room temperature
• 3 cups of flour
• 1 tbsp of instant yeast

Combine the three ingredients in a bowl, cover and let it sit for about 2 hours, until it has doubled in size.

• 1/2 cup of sugar
• 3 eggs, lightly beaten
• 1/2 cup of oil
• 5 cups of flour (add more if the dough is too sticky)
• 2 tsp salt
• 1 tsp baking soda

Mix all the ingredients above into the same bowl as the previous one. Knead for about 7 to 10 minutes (more if using hands) until the dough becomes soft and elastic. Shape into buns and place them onto baking trays. Let them sit for an hour, until they double in size. Then, brush with some egg wash. Bake in a preheated oven at 175C for 10 - 12 minutes. Cover with aluminium foil, halfway through, if they brown too much.

Source: The Sisters Cafe