Buttermilk Parsley Rolls

From the Canadian Living website Posting for safe keeping The recipe says a star shaped pan but a 10-inch (3 L) springform pan with a baking sheet as a base is a good stand-in. Times are approximate

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• 4  cups all-purpose flour (approx)
• 2 1⁄4 teaspoons  quick-rising instant dry yeast
• 1⁄4 cup  chopped fresh parsley
• 1  teaspoon granulated sugar
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon baking soda
• 1  cup buttermilk
• 1⁄2 cup water
• 1⁄4 cup butter
• 2  tablespoons  melted butter (optional)

Directions

1. In bowl, combine 3 cups (750 mL) of the flour, yeast, parsley, sugar, salt and baking soda.
2. Heat buttermilk, water and butter until 125 F (50 C) or hot to the touch (mixture may curdle).
3. Whisk buttermilk mixture; stir into flour mixture.
4. Stir in enough of the remaining flour to make soft dough.
5. Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic.
6. Cover and let rest for 10 minutes.
7. Divide dough into 12 pieces; shape into balls, pinching at bottom to seal. Place, seam side down, in well-greased 12-cup (3 L) star-shaped baking pan.
8. Cover and let rise in warm place until doubled in bulk, about 45 minutes.
9. Bake in 375°F (190°C) oven for 15 to 20 minutes or until golden and hollow-sounding when tapped on bottom. Remove from pan and let cool on rack. (Rolls can be wrapped and frozen for up to 2 weeks; thaw, wrap in foil and reheat in 400 F/200 C oven for 10 to 15 minutes or until warmed through.) Brush tops with melted butter (if using).