This is one of those recipes that, at my husband’s request, I’ve made several times since first discovering them at Chocolate on my Cranium a few weeks ago. We are totally in love with the soft texture that using buttermilk in place of water gives to these rolls and I love that they stay soft even when using mostly whole wheat flour. I’ve tried them in three different variations, as shown below, and it was a toss-up which one we liked the best. For every day rolls, I’d say the crescents are perfect and for something with a little more flavor to accompany Italian food I’d recommend the garlic-Parmesan knots. Enjoy!
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The ingredients: 
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2 cups buttermilk
1/2 cup butter
1 tsp. baking soda
2 tsp. salt
2 Tbs. yeast
1 Tbs. sugar
1/2 cup warm water (about 110-115°)
2 eggs
3/4 cup sugar
6 cups flour (I use 4 cups of white whole wheat flour and 2 cups of regular all-purpose flour)
an additional 1/2 cup butter, melted (for brushing over the top)
Directions: In a small saucepan, heat buttermilk and butter together. Heat to about 120° or if you do not have a thermometer, until it is hot, but not painful to touch. The butter will probably not be completely melted at this point, but it will be soft enough to add to the dough anyway. If you heat the buttermilk mixture for too long, then set aside and allow to cool until it is hot to the touch, but not scalding. Add the baking soda and salt to the buttermilk mixture. Note: the baking soda will cause the buttermilk to fizzle and foam... don't worry, this is a normal reaction.
In the meantime, dissolve yeast and 1 Tbs. sugar in 1/2 cup warm water. Allow to rest for 5 minutes. Add eggs and remaining 3/4 cup sugar. Add buttermilk mixture (not too hot or too cold) to the yeast/egg mixture. Add 6 cups of flour to form a soft dough. Knead, then place in greased bowl and cover and allow to rise for about an hour.
Punch down dough and form into dinner rolls. We do it one of the following ways:
The crescent rolls: Divide dough into 6 equal portions, then roll into a circular shape. Brush dough lightly with melted butter, then using a pizza cutter, cut the dough into 8 similar sized wedges. Roll into crescent shape by starting with the fat side and rolling to the point of the wedge shape. Place on a greased baking sheet. Brush tops lightly with melted butter. Allow to rise for 20-30 minutes and bake at 400° for 10-12 minutes, or until lightly browned on top. If desired, brush finished rolls lightly with melted butter once more. Enjoy!
The layered square rolls: Divide the dough into two equal portions, then roll out into a large rectangular shape. Brush entire surface lightly with melted butter, then fold dough into layered thirds. Brush the top with butter, then using a pizza cutter cut the dough into 24 similar sized square rolls. Allow to rise for 20-30 minutes and bake at 400° for 10-12 minutes, or until lightly browned on top. If desired, brush baked rolls lightly with melted butter once more. This will result in a layered roll. Enjoy!
Garlic-Parmesan Knots: Knead 1 cup grated Parmesan cheese into dough before allowing to rise. Divide the dough into two equal portions, then roll out into a large rectangular shape. With pizza cutter, cut into long, thin strips (like breadsticks). Dip into melted butter with 3-4 crushed garlic cloves (or a tsp. garlic salt) mixed in (you may need more than 1/2 cup). Tie into a knot shape. Place on greased baking sheet. Sprinkle with additional grated Parmesan cheese. Allow to rise for 20-30 minutes. Bake at 400° for 10-12 minutes, or until lightly browned on top.
Makes 48 small dinner rolls.
Enjoy!
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