Adapted from the blog, The Baking Sheet
- 2½ teaspoons (8 g) active dry yeast or instant yeast
- 2 cups buttermilk, room temperature is ideal — bread will take longer to rise if you use cold buttermilk
- 2 tablespoons honey
- 4½ cups (576 g) flour, plus more while kneading or mixing
- 2 teaspoons (10 g) kosher salt
- Combine yeast, buttermilk and honey in the bowl of a stand mixer or, if kneading by hand, in a large bowl. Whisk until combined. It’s OK if a few lumps of yeast remain.
- Add the flour and salt to the mixer and with the dough hook attachment (or your hands), knead for about 10 minutes or until dough is pulling away from the sides of the bowl and forming a mass around the hook. Add flour as needed.
- After 10 minutes, transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot for about two hours (may take as long as four) or until doubled in bulk. Longer is fine, too. Punch down dough, and decide what you are going to make — rolls, loaves, boules, etc. If making rolls, begin portioning the bread into about 2-ounce pieces — if you don’t have a digital scale, just use your eye to judge. It is best to cut with a dough scraper or a sharp knife. (Alternatively, cut the dough in half, then divide each half into about 12 equal portions. Err on keeping the rolls smallish.) Round each portion of dough into a ball and place on a parchment-lined (or oiled) baking sheet. Preheat the oven to 375ºF. Let rolls rise for about 40 minutes. Bake rolls for 15-20 minutes, or until golden brown — check the bottoms of the rolls because they will brown first.) If making a loaf, place dough in a greased loaf pan. Let rise until almost doubled, about 40 minutes. Bake 45 minutes, until loaf is browned and sounds hollow when tapped. Let cool for 30 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes