What You Need:
1/4 C warm water
1/2 packet dry active yeast
2 1/2 C unbleached flour
2 T sugar
1/2 t baking powder
1/2 teaspoon baking soda
3/4 t salt
4 T unsalted butter, broken in pieces, chilled
1 C buttermilk
1 T butter, melted
How to Make It:
Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
Cut in the pieces of chilled butter with your hands until flour mixture becomes crumbly.
Place the warm water in a small mixing bowl.
Add the yeast.
Let stand 2 minutes.
Stir making sure all the yeast is dissolved and well blended.
Add the yeast to the flour mixture.
Pour in the buttermilk and stir just to moisten.
Cover with plastic wrap and place in the refrigerator at least 1 hour.
If you want to make the rolls at a later date the dough will stay good in the refrigerator for up to 4 days.
Move the top oven rack to one third of the way from the top of the oven.
Preheat oven to 450 degrees.
Lightly flour a flat surface.
Place the dough on the floured surface and knead about 5 or 6 times.
Roll out the dough to about a 1/2 in thick.
Cut out 3 in rolls with a cutter or by using a glass rim.
Grease a cookie sheet with a non stick cooking spray.
Use the melted butter to lightly brush the top of each roll.
Bake 10 minutes or until golden brown.
