Buttermilk Sandwich Rolls

Pan Tardovski's Note:

Fluffy golden-brown rolls perfect for spreads and sandwiches.

• Total Time: 3 hrs
• Prep Time: 2 hrs 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8

Yield: 8.0 rolls

• 1 2⁄3; cups fat-free buttermilk
• 1⁄3; cup honey
• 4 tablespoons unsalted butter
• 2 teaspoons salt
• ½ tablespoon sugar
• 4 cups all-purpose flour
• 3 teaspoons instant yeast
• 1 egg white (optional)

Directions:

1. Combine buttermilk, butter (melted) and honey. Heat until just above room temperature (no higher than 100 degrees).
2. Combine 3 cups flour, salt, sugar and yeast. Gradually mix in liquid either by hand or using a dough blade and food processor. Once the dough forms into a cohesive ball remove and knead ~5 minutes, gradually adding the remaining cup of flour. Dough should be springy but fairly tacky, so liberally flour your hands while kneading.
3. Set aside to rise, ~45 minutes. Punch dough down then rise again, ~45 minutes. Punch dough down again and seperate into eight equal portions. Stretch or roll each portion into a rough square ~1/2" thick. Fold the corners together underneath, then pinch shut the seam. Reflatten the resulting roll to 3-4" to a side. Place on greased baking sheets and cover, rising for another 45 minutes-1 hour.
4. Preheat oven to 400 degrees. If using the egg wash combine 1 egg white with 1-2 tsp water and mix together. Apply egg wash with a brush immediately before putting rolls in the oven.
5. When the rolls have finished rising place baking sheets into the oven and immediately lower the heat to 325. Bake 25-30 minutes, until tops are golden brown and rapping the bottom produces a hollow sound.