A star-shaped pan bakes these tender parsley-flecked rolls into a festive shape. However, a 10-inch (3 L) springform pan with a baking sheet as a base is a good stand-in.
- Portion size 12 servings
- 4 cups all purpose flour (approx)
- 1 pkg (8 g) quick-rising instant dry yeast
- 1/4 cup chopped fresh parsley
- 1 teaspoon granulated sugar
- 1 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup water
- 1/4 cup butter
- 2 tablespoons melted butter (optional)
In bowl, combine 3 cups (750 mL) of the flour, yeast, parsley, sugar, salt and baking soda. Heat buttermilk, water and butter until 125 F (50 C) or hot to the touch (mixture may curdle). Whisk buttermilk mixture; stir into flour mixture. Stir in enough of the remaining flour to make soft dough.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic. Cover and let rest for 10 minutes.
Divide dough into 12 pieces; shape into balls, pinching at bottom to seal. Place, seam side down, in well-greased 12-cup (3 L) star-shaped baking pan. Cover and let rise in warm place until doubled in bulk, about 45 minutes.
Bake in 375°F (190°C) oven for 15 to 20 minutes or until golden and hollow-sounding when tapped on bottom. Remove from pan and let cool on rack. (Rolls can be wrapped and frozen for up to 2 weeks; thaw, wrap in foil and reheat in 400 F/200 C oven for 10 to 15 minutes or until warmed through.) Brush tops with melted butter (if using).