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1
In a small bowl, sprinkle the yeast over 1/4 cup warm (105 to 115F) water and let stand until creamy, 5 to 10 minutes.
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2
Stir to dissolve the yeast.
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3
In a medium saucepan, heat the buttermilk, stirring constantly, just until warm (about 100F).
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4
Or place the buttermilk in a 1-quart glass measuring cup and microwave on High for 1 minute, stirring occasionally, until warm.
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5
Transfer the buttermilk to a bowl and stir in the dissolved yeast mixture, melted butter, eggs, sugar, baking soda, and salt.
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6
To make the dough by hand, transfer the liquid ingredients to a large bowl.
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7
Gradually stir in enough of the flour to form a shaggy dough.
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8
Turn out onto a lightly floured work surface.
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9
Knead the dough, adding more flour as needed, until the dough is smooth and elastic, 8 to 10 minutes.
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10
Form the dough into a ball.
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11
To make the dough in a heavy-duty standing mixer, pour the liquid ingredients in the mixer bowl, and attach the paddle blade.
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12
With the machine on low speed, gradually add enough of the flour to make a stiff dough that collects around the blade.
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13
Change to the dough hook.
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14
Knead the dough in the machine, adding more flour as needed to make an elastic dough, about 8 minutes.
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15
Transfer to a lightly floured work surface and knead by hand until smooth, about 2 minutes.
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16
Form the dough into a ball.
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17
To make the dough in a food processor, fit an 11-cup (or larger)-capacity machine with the metal blade.
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18
Make the dough in two batches.
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19
Place 2 1/2 cups of the flour in the machine and pulse to combine.
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20
With the machine running, pour about half of the liquid ingredients through the feed tube to form a soft ball of dough that rides on top of the blade.
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21
Process for 45 seconds to knead the dough.
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22
Transfer the dough to a lightly floured work surface and cover with plastic wrap.
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23
Repeat with the remaining ingredients.
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24
Knead the two portions of dough together by hand until smooth and combined.
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25
Form the dough into a ball.
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26
Place the dough in a large, buttered bowl.
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27
Turn the dough to coat with the butter, and turn the dough smooth side up.
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28
Cover tightly with plastic wrap and let stand in a warm place until doubled in volume (if you poke the dough with your finger, an impression will remain), about 1 1/4 hours.
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29
Lightly butter two 9-inch round cake pans.
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30
Punch down the dough and knead briefly on an unfloured work surface.
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31
Cut the dough into 18 equal pieces.
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32
(This is easiest to do by cutting the dough into thirds, then each third in half, and each half into 3 pieces.)
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33
Cover the cut pieces of dough with a piece of plastic wrap.
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34
Place a piece of dough on the work surface.
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35
Using the sides of your hands, tuck the dough underneath itself, turning the dough as you tuck, stretching the top surface and eventually forming a taut ball.
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36
Transfer the roll to a prepared pan.
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37
Repeat with the remaining piece of dough, allowing 9 balls per pan.
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38
Cover loosely with plastic wrap and let stand in a warm place until almost doubled in volume, about 40 minutes.
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39
Preheat the oven to 375F.
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40
Brush the tops of the rolls lightly with melted butter and sprinkle with the seeds, if using.
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41
Bake until golden brown, 20 to 25 minutes.
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42
Remove from the pans and serve warm.
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43
VARIATIONS
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44
Knot Rolls: Lightly butter two baking sheets.
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45
Work with one piece of dough at a time, keeping the others covered with plastic wrap.
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46
Roll the dough between your palms into a thick rope.
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47
Place the rope on an unfloured work surface.
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48
Put your hands on top of the dough and roll it back and forth, stretching the dough into a 9-inch-long rope.
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49
Tie the dough into an overhand knot, with the knot positioned in the center of the rope.
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50
Place the knots 2 inches apart on the prepared baking sheets.
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51
Cover loosely with plastic wrap and let rise until almost doubled in size.
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52
Bake as directed above.
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53
Cloverleaf Rolls: Lightly butter 18 muffin cups.
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54
Cut each piece of dough into thirds and form each piece into a small, taut ball.
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55
Place 3 balls, smooth sides up, in each muffin tin.
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56
Cover loosely with plastic wrap and let rise until almost doubled.
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57
Bake as directed.
