Basic Sweet Dough

Basic Sweet Dough

Makes enough dough to make 12 buns or rolls

For proper rising, the buttermilk should register about 110 degrees on an instant-read thermometer.

3/4	cup  buttermilk , warm
6	tablespoons  unsalted butter (3/4 stick), melted and cooled until warm
3	large eggs , lightly beaten
4 1/4	cups  all-purpose flour
1/4	cup  sugar
1	envelope  instant yeast or rapid-rise yeast (2 1/4 teaspoons)
1 1/4	teaspoons  table salt

1. Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, the sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.
2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2 1/2 hours.
Food Processor Method
Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. Pulse 4 cups of the flour, the sugar, yeast, and salt in a food processor (fitted with a dough blade if possible) to combine. With the processor running, pour the buttermilk mixture through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 5 minutes, adding the remaining 1/4 cup flour as needed to prevent the dough from sticking to the counter. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise as directed in step 3.
Hand-Mixing Method
Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. In a separate large bowl, whisk 4 cups of the flour, the sugar, yeast, and salt together. Pour the buttermilk mixture into the flour mixture. Stir with a rubber spatula until the dough comes together and looks shaggy. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, 10 to 15 minutes, adding the remaining 1/4 cup flour as needed to prevent the dough from sticking to the counter. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise as directed in step 3.