Tender and faintly sweet, Home-Style Buttermilk Pan Rolls are perfect for a special family gathering. Once you get the shaping method down pat you’ll find these rolls line up quickly in their baking pan. The main thing to keep in mind is that you want to preserve a smooth side to each ball of dough and increase the surface tension by pulling and tucking the ends under — this makes for high-rising, well-shaped rolls. But even if your first batch of rolls are a little uneven I can guarantee they will still taste scrumptious!
1 batch Favorite Buttermilk Bread dough, either size
9″ x 13″ baking pan, greased
2 Tbs butter, melted
Use one-half of the Favorite Buttermilk Bread dough made from the larger recipe for three 9″ x 5″ loaves or two-thirds of the smaller recipe for three 8″ x 4″ loaves. Lightly grease a clean work surface and divide dough into 24 approximately equal pieces.
Shape into rolls by gently pulling and tucking cut edges toward the center of the piece and then pinching the seam tightly to form a teardrop.
Place rolls smooth side up in evenly spaced rows (four by six) in prepared baking pan.
Cover with a bread cloth or plastic wrap and let rolls rise about 30 minutes, until they’ve barely surpassed the lip of the baking pan.
Bake in a preheated 350 degree F oven 30 – 35 minutes. Remove from pan to a wire rack to cool. Brush with melted butter before serving. Rolls may be returned to the pan or placed in a towel-lined basket for serving.