Yield: Makes 14-16 rolls
2 ¼ tsp. yeast
¼ cup warm water
1 cup buttermilk
¾ cup butter
¼ cup sugar
1 tsp. salt
¼ tsp. baking soda
1 lg. egg
4 cups all purpose flour
1 Tbsp. cornmeal
Oven Temperature: 500-530 degrees
- In a standing mixer with the paddle attachment, add the yeast and the water. Mix over low speed for 3 minutes to dissolve the yeast.
- Warm the buttermilk in a small saucepan just inside the doorway of the oven during the heat up process and add ¼ cup of the butter, stirring just until melted. It’s ok if the buttermilk curdles and the mixture should be warm, not hot.
- Add the sugar, salt, baking soda, egg and buttermilk mixture to the mixer and blend well.
- Add the flour and beat until a soft dough forms. Change to the dough hook and knead the dough for 7 minutes until it is soft and elastic.
- Cover the bowl with a damp towel and let the dough rise for 1-1 ½ hours. In the meantime, prepare a 9” cast iron skillet by rubbing it with a 1 Tbsp. of the butter and sprinkle with the cornmeal.
- Punch down the dough, remove from the bowl and knead by hand for 5 minutes. Divide the dough into 14-16 pieces and form them into balls. Nestle the dough balls in the skillet starting from the edges and progressing into the middle so they are evenly distributed. Cover with a damp towel. Let rise for 40-60 minutes.
Turn oven: OFF
- Brush with the remaining 3 Tbsp. melted butter and bake just inside the doorway, rotating the pan 90 degrees every 5 minutes for 18-22 minutes. Remove from the oven and let them rest in the pan for 5 minutes before removing to a wire rack to cool. They should come out easily with a metal spatula.