My mother was a wonderful baker. She made homemade bread, biscuits and rolls from scratch. Unfortunately, I didn't inherit that gene. However, thanks to my mom, I'm able to make rolls, but not the way she did.
In 1999, my mother gave me a bread machine for Christmas. Thanks to this thoughtful gift, I'm able to put a basket of homemade rolls on the table every holiday and special occasion, just like my mother used to do.
One advantage of using a bread machine is the device does all the work. Once the ingredients are added and the machine turned on, the mixing, kneading, rising and, if you're making a loaf of bread, baking are all done for you.
Bread machines have a variety of settings, such as basic, French, sweet and whole wheat to name a few. You can also adjust the color of the loaf from light to medium to dark. I hate to admit I've never used any of those settings. In fact, I've never used my bread machine to make a loaf of bread. The only setting I ever use is the dough/pasta setting.
The dough/pasta setting mixes and kneads the roll ingredients and allows them to rise in a draft free environment. Once the dough is ready, all I have to do is shape the rolls, let them rise again and bake them in the oven.
Although the rolls I make are called One Hour Buttermilk Rolls, it definitely takes longer than an hour to make them in a bread machine. I don't mind, though, since this gives me time to do other things.
If you want to make these rolls in a bread machine, make sure to follow the directions for your particular model. Most machines require the ingredients to be placed in the pan in a certain order. Sometimes the ingredients also need to be at room temperature. If you're not sure, check the user's guide.
If you don't have a bread machine or want to make the rolls in less time, I'm also including the directions that came with the recipe. I've never made the rolls this way, but a friend did and she said they came out perfect.
Regardless of the method used, there's two important things to keep in mind concerning the ingredients. First, as the name implies, the recipe uses buttermilk. I don't recommend substituting regular milk because buttermilk makes baked goods tender.
Second, the recipe calls for all-purpose flour. I recommend substituting bread flour. Bread flour, which can also be used in a bread machine, is made from hard wheat making it ideal for baked yeast goods such as rolls.
Once the dough/pasta cycle is done, let the dough stay in the machine an additional 30 minutes. The dough will continue to rise which makes the baked rolls extremely tender.