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Side Dish

Honey Buttermilk Thankful Rolls

Honey Buttermilk Thankful Rolls are the perfect addition to your Thanksgiving meal. Since they are shaped like miniature pumpkins, they add a lovely decorative element to the table and are also a delicious conversation starter! Begin by dissolving sugar and yeast in warm water in a large bowl until foamy. Add the flour, Smith's Buttermilk, honey, butter and salt to the mixture and beat until smooth, then stir in additional flour to form a soft dough. Turn out your Honey Buttermilk Thankful Rolls dough onto a floured surface and knead until smooth and elastic — adding enough flour to keep the dough from sticking. Let it rise, then punch down the dough and let it rest. Divide into 24 pieces and shape into balls. Once they rise to double in size, cut five slices in the top of each to resemble a pumpkin. If desired, press a hole in the center for the stem. Bake until golden brown, then insert pecan halves into the centers for the stems. Cool your Honey Buttermilk Thankful Rolls on wire racks, then start counting your blessings!

How to Make

INGREDIENTS

  • 1-1/4 cup Smith's buttermilk
  • 2 packages or 2 tsp fast-rising yeast
  • 3 tsp sugar
  • 3 to 4 cups white bread flour, divided
  • 2 tsp salt
  • 2 tbsp butter, melted
  • 2 tbsp honey

DIRECTIONS

  1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes or until foamy.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 5 oz (2 cups) flour, Smith's buttermilk, honey, butter, and salt to yeast mixture; beat with a mixer at medium speed until smooth. Stir in 9 oz (about 1-1/4 cups) flour to form a soft dough.
  3. Turn out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands (dough will feel sticky).
  4. Place dough in a bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  5. Punch dough down; cover and let rest for 5 minutes.
  6. Divide into 24 pieces. Shape into balls. Place balls 2" apart on parchment-lined baking sheets. Cover; let rise for 20 minutes or until doubled in size.
  7. Preheat oven to 350 F.
  8. Uncover dough; make a (1/4"-deep) cut in the top of each ball using a sharp knife.
  9. Bake for 18 minutes or until golden, rotating baking sheets after 9 minutes.
  10. Remove rolls from baking sheets; cool on wire racks.

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