- 3 1/4 cup all-purpose flour
- 1 teaspoon fine sea salt
- 1 (0.25-ounce) package active dry yeast
- 1 cup low-fat buttermilk
- 1 tablespoon honey
- 5 tablespoons unsalted butter, melted and divided
- 1 egg
Turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes.
For cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased 12-muffin tin. For large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. Arrange balls of dough snugly in a greased 9-inch round cake pan. Brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
Preheat the oven to 375°F. Brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if you like.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.