In the bowl of your stand mixer with dough hook attached, combine flour, salt, sugar, yeast, buttermilk, egg, and 3 tbsp softened butter. Mix on low/low-med until dough is smooth and no longer sticking to the sides. For me this took about 12-15 minutes.
480 g Bread flour | 10 g Sea salt | 12 g Granulated sugar | 6 g Instant yeast | 300 g Buttermilk | 1 large Egg | 42 g Unsalted butter
Cover bowl and allow to rise in a warm spot for 60-90 minutes or until dough has doubled in size.
Line a 9x9" or 9x13" pan with parchment paper. A larger pan will create more round rolls and the smaller will create more of a tear and share style.
When dough is ready, punch down and remove from bowl to work space. Divide dough into 12 equal portions.
Take a portion of dough and pull the sides to the middle, pinching together to form a dough ball. Place seam side down on the counter, cup hand loosely over the dough and move hand in a circular motion, creating tension in the dough. Place dough into prepared pan and repeat.
Cover your pan and allow your rolls to proof for 30-45 minutes, until they have grown in size and puffed up.
Preheat your oven to 375°F
When rolls are ready to go into the oven, take the remaining 1 tbsp buttermilk and brush the tops of the rolls.
1 tbsp Buttermilk
Place your pan on the center rack of your oven and bake for about 25 minutes. Your rolls should be a light to medium golden brown on top when ready.
Remove from oven and allow to cool. Store rolls in an airtight container and enjoy within 3 days.
Optional While rolls are cooling, in a small bowl add softened unsalted butter, cinnamon, and powdered sugar. Using a hand mixer with whisk attachment, whip for about 1 minute until the ingredients have combined and butter is light and fluffy.
¼ cup Salted butter | 2½ tbsp Powdered sugar | ½ tsp Cinnamon
