Buttermilk Rolls

Place the 3 cups of Flour in a mixing bowl.

Add the sea salt.

Add the yeast to the flour. whisk it up a bit to disperse.

Heat the buttermilk over medium-low heat.

Add the butter to the buttermilk.

Add the honey.

When the butter is nearly melted, transfer the liquids to a mixing bowl. You want the mixture to be warm, but not so hot that it cooks the eggs in the next step (around 115°F).

Add the egg and whisk quickly until the egg is thoroughly incorporated.

Pour the warm liquids into the dry ingredients. Mix.

A dough will begin to form. Begin kneading to fully incorporate the flour.

Turn the dough out onto a clean surface.

knead the dough until smooth and elastic. If this is your first kneading experience, just stretch one edge of the dough up and over the other, then use the heel of your palm to press the dough into itself. Repeat for about 5 minutes.

Pack the dough into a neat little ball and slice it into 4 chunks of relatively equal size.

Roll out each of those 4 balls of dough into logs.

Slice each of the 4 logs of dough into 3 pieces of relatively equal size.

Again, roll each piece of dough out into a log. Then group the logs and divide them all into 3 chunks of similar size. You should now have 36 balls of dough that are fairly similar in size.

Coat a 12-hole muffin tin with nonstick spray.

In each recess of the muffin tray, place 3 balls of dough in a triangle pattern at the base.

Gently press the dough down into each of the muffin molds.

Melt some butter and use a pastry brush to coat the surface of each roll.

Cover lightly and place in a warm place to proof for about 1 hour or until the dough has doubled in volume.

Preheat oven to 375°F

Preheat your oven to 375°F

Bake the rolls for about 20 minutes or until golden brown and hollow when tapped.