Buttermilk Parsley Rolls

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

1. 1

   In bowl, combine 3 cups (750 mL) of the flour, yeast, parsley, sugar, salt and baking soda.

2. 2

   Heat buttermilk, water and butter until 125 F (50 C) or hot to the touch (mixture may curdle).

3. 3

   Whisk buttermilk mixture; stir into flour mixture.

4. 4

   Stir in enough of the remaining flour to make soft dough.

5. 5

   Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic.

6. 6

   Cover and let rest for 10 minutes.

7. 7

   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.

8. 8

   Cover and let rise in warm place until doubled in bulk, about 45 minutes.

9. 9

   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).