(This recipe makes 16 dinner rolls)
1.
Sprinkle 1 tablespoon of active dry yeast (1 package), and a pinch of sugar over 1/4 cup of warm water. Let sit for about ten minutes.
2. In a large bowl using a whisk or electric mixer combine: 1 cup warm buttermilk (105-115 F), 2 tablespoons sugar or honey, grated zest of one lemon, 4 tablespoons (half a stick) of unsalted butter, melted, 1 large egg at room temperature, and 2 teaspoons of salt.
3. Stir in 1 1/2 cups unbleached all purpose flour (4-41/2 cups total), and the yeast mixture and beat hard for 2 minutes. (Or until mixture is smooth and creamy). Add the flour half a cup at a time until dough is soft and clears the side of the bowl.
4. Turn onto a floured work surface and knead about 5 minutes until dough springs back when pressed. Place in a greased bowl, turn once to coat the top and let raise until doubled. 1-1 1/2 hours.
5. Divide the dough into sixteen balls, shaping into ovals. You can either place in a greased 9x12 baking dish like I did, or on a baking sheet. Cover with plastic and let raise for 30 minutes.
6. Twenty minutes before baking preheat oven to 375 F. Gently brush each roll with egg glaze (1 egg, several tablespoons of water or milk), and sprinkle with sesame, poppy or fennel seeds if desired. You can cut 2-3 diagonal slashes on the top of each roll if desired. Place in the center of the oven and bake 15-18 minutes, or until golden brown. If using two baking sheets place on upper and lower oven racks and switch places halfway through baking. Serve warm, or cool to room temperature and reheat.
ENJOY!!
