Dinner Rolls

• 3 1/2 teaspoons active dry yeast
• pinch of sugar
• 1/3 cup warm water (105º F-115º F)
• 1 cup tepid buttermilk
• 1/4 cup sugar or honey
• 1/2 cup unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 4 1/2 to 5 cups unbleached all-purpose flour
• canola oil

Instructions:

Sprinkle the yeast and the pinch of sugar in the water and stir. Let stand for 10 minutes. Combine the buttermilk, sugar, butter, eggs, salt, and 1 cup of the flour, and beat on medium low until creamy, about 2 minutes. Add the yeast mix and 1 cup of flour, beat for one more minute. Beat in the rest of the flour 1/2 cup at a time. Knead. Should be a little softer than normal dough. Transfer to an oiled bowl, turn once, cover loosely with plastic wrap and let it rise for about 1 1/2 hours. Grease 2 8-inch round cake pans. Turn dough onto a floured board, divide it in half, and make 18-inch ropes. Cut each rope into 1-inch pieces. Make balls out of each piece. Cover them with plastic and let them rise in the pans, about 30-45 minutes. Bake at 375º F for 18-23 minutes. Let cool in pans.