From the kitchen of One Perfect Bite...I have a terrible weakness for bread and whenever I bake these rolls I have to fight off my gluttonous instincts. I think it's the color of these rolls that does me in. At any rate, my lack of self-control means I don't bake them anywhere near as often as I'd like, but I can tell you they always appear on my holiday table. If you are at all comfortable making yeast breads, you'll find these are really not difficult to do and once you taste them you'll find they are addictive. Do try them.Here is what I had to say about them when they first appeared on One Perfect Bite.
I'm starting to put together the final menu for our Easter dinner, and wherever I can, I'm baking and freezing courses ahead of time. I decided to make molasses yeast rolls, as well as these buttermilk rolls, to accompany our meal. Both rolls are delicious and just as handsome as they can be, but the buttermilk rolls have a color that makes them the sirens of the bread kingdom. Would that I could, my Easter dinner would be a salad and as many of these rolls as my poor stomach could hold. I also made and froze the soup that I'll be serving as our starter course. That means I have to be more cautious with my make-ahead preparations from this point on, because the freezer is now as crowded as Tokyo subways at rush hour. If I'm really clever and carefully stack, I can squeeze one of the cakes I plan to serve in there as well. More about that tomorrow. These rolls are simple to make and they freeze well. I use poppy seeds for sprinkling because there is an old-world quality about them that I love. If you make and freeze the rolls, bring them to room temperature, wrap them in foil, warm in a 350 degree oven for about 20 minutes and they'll be as good as new. I do hope you'll give this recipe a try. I know your friends and family will love them. Here is how the rolls are made.
