One hour buttermilk rolls

One hour buttermilk rolls 

• 2 pkg dry yeast
• ½ c warm water
• ¼ c sugar
• 1 ¼ c lukewarm buttermilk
• ½ c melted butter
• 1 tsp salt
• 4 ½ c flour
• ½ tsp baking soda

Proof yeast in water if not instant, otherwise mix with flour.  Mix dry ingredients.  Mix wet ingredients, warm well,  and add (include ½ c warm water if you did not use it for the yeast) .  Mix well, cover and and let stand 10 min. Place in greased muffin pans or form rolls in a large greased pan.  Raise until doubled – about 20 min.  Bake 12 minutes at 425^o.  The secret to these is having everything nice and warm - if the flour is cold you might even want to give it a couple of minutes of oven time before you start mixing .  Important to have good quality flour for these – King Arthur is by far the best all purpose.  You can also mix these with ½ whole wheat and/or add a cup or so of strong flavored grated cheese.  Brush tops gently with 1 egg white + 1t water and sprinkle with your choice of seeds or kosher salt before baking if desired.  About 2 dozen dinner roll size, less for muffin size.