Active Time

　　35 min

　　Total Time

　　3 1/2 hr

　　The buttermilk in our recipe makes these airy rolls especially tender.

　　

Ingredients

Makes 18

　　1/4 cup warm water (105-115°F)

　　1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)

　　1 tablespoon mild honey

　　2 teaspoons salt

　　3 to 3 1/2 cups all-purpose flour

　　1 cup well-shaken buttermilk at room temperature

　　1/2 stick (1/4 cup) unsalted butter, melted

　　Vegetable oil for greasing bowl

　　1 large egg, lightly beaten with 1 tablespoon water

　　

Special Equipment

an instant-read thermometer (for checking water temperature); a clean kitchen towel (not terry cloth); parchment paper

　　

Step 1

Stir together water, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

　　

Step 2

Stir salt into 3 cups flour in a large bowl, then add yeast mixture, buttermilk, and butter, stirring until a soft dough forms.

　　

Step 3

Turn out dough onto a floured surface and knead, adding just enough more flour to prevent sticking, until smooth and elastic, 6 to 10 minutes.

　　

Step 4

Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.

　　

Step 5

Line a large baking sheet with parchment paper.

　　

Step 6

Turn out dough onto a lightly floured surface and knead several times to remove air. Cut dough into 18 equal pieces. Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion (clockwise or counterclockwise) to form a smooth ball. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet. Cover loosely with kitchen towel and let rolls rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours.

　　

Step 7

Put oven rack in middle position and preheat oven to 375°F.

　　

Step 8

Brush rolls lightly with egg wash and bake until rolls are golden brown and sound hollow when tapped on bottom, 15 to 18 minutes. Transfer to a rack to cool at least 15 minutes.

　　Cooks' note:

　　Rolls can be baked up to 1 month ahead and cooled completely, then frozen in sealed plastic bags (preferably double-bagged). Thaw and reheat before serving.