Buttermilk Parsley Rolls

Name: Buttermilk Parsley Rolls
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 12 serving(s)
Ingredients: 4 cups all-purpose flour (approx); 2 1/4 teaspoons quick-rising instant dry yeast; 1/4 cup chopped fresh parsley; 1 teaspoon granulated sugar; 1 1/2 teaspoons salt; 1/2 teaspoon baking soda; 1 cup buttermilk; 1/2 cup water; 1/4 cup butter; 2 tablespoons melted butter (optional)

Submitted by wicked cook 46

"From the Canadian Living website Posting for safe keeping The recipe says a star shaped pan but a 10-inch (3 L) springform pan with a baking sheet as a base is a good stand-in. Times are approximate"

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Ready In:: 1hr 45mins
Ingredients:: 10
Serves:: 12

ingredients

4 cups all-purpose flour (approx)
2 ¹⁄₄ teaspoons quick-rising instant dry yeast
¹⁄₄ cup chopped fresh parsley
1 teaspoon granulated sugar
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon baking soda
1 cup buttermilk
¹⁄₂ cup water
¹⁄₄ cup butter
2 tablespoons melted butter (optional)

directions

In bowl, combine 3 cups (750 mL) of the flour, yeast, parsley, sugar, salt and baking soda.
Heat buttermilk, water and butter until 125 F (50 C) or hot to the touch (mixture may curdle).
Whisk buttermilk mixture; stir into flour mixture.
Stir in enough of the remaining flour to make soft dough.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic.
Cover and let rest for 10 minutes.
Divide dough into 12 pieces; shape into balls, pinching at bottom to seal. Place, seam side down, in well-greased 12-cup (3 L) star-shaped baking pan.
Cover and let rise in warm place until doubled in bulk, about 45 minutes.
Bake in 375°F (190°C) oven for 15 to 20 minutes or until golden and hollow-sounding when tapped on bottom. Remove from pan and let cool on rack. (Rolls can be wrapped and frozen for up to 2 weeks; thaw, wrap in foil and reheat in 400 F/200 C oven for 10 to 15 minutes or until warmed through.) Brush tops with melted butter (if using).