By Aroostook on April 14, 2008
"These rolls have a tangy bite from the buttermilk and a touch of sweetness from the honey. Yum!! I like to make 24 dinner rolls and 6 sandwich rolls with this dough. Also... I've been working on this recipe for awhile and have found that different buttermilks subtly affect the flavor. So have fun. Experiment and add more or less honey as you see fit.=) PS Prep time includes rising time."
Serving Size: 1 (36 g)
Servings Per Recipe: 36
"These make a lovely crusty roll that is tender inside. For those of my family who don't like crusty rolls, I put them into a ziplock while they were still warm which gets rid of the crust. I made the starter (very fast and easy) after I got the kids out the door for school and let it set while I went shopping. The rest of the time was quick and painless. Great with rasberry butter or preserves. I imagine this would make a great loaf bread as has great texture and nice crust. I made my first batch into rolls that didn't last a week despite making so many."