Buttermilk dinner rolls and pom yogurt breakfast

Ingredients

• 1 1/4 cups warm buttermilk
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 package dry yeast
• 3 tablespoons butter
• 1 teaspoon salt
• 3 cups AP flour
• 1 tablespoon olive oil
• 2 tablespoons toasted black sesame seeds

You may like

Cinnamon rolls and its vanilla cream cheese frosting

Preparation

• Combine buttermilk, sugar, honey in a bowl. Sprinkle yeast over milk mixture and let stand about 3-5 mins until it's "foamy".
• Stir in 2 tbs of butter and salt. Add flour to the wet mixture. Beat at low speed. If you have a stand mixer, change the hook to dough hook and beat it at low speed.
• Beat it at low speed until it's formed an elastic dough and doesn't have a mixture left on the side. Dough will be sticky and elastic. In another bowl, coat it with olive oil; swirl to coat. Place dough in the bowl; turning to coat top.
• Cover with plastic wrap and let it rise at room temperature or in the oven with the heat off for 1 hr, or until doubled in size. Punch the dough down on a lightly floured surface. Cut the dough to your preferred size.
• Form the cut dough into a ball one at a time. Let it rise more for another 1 hr. Preheat the oven to 375 F. Sprinkle black sesame seeds on top of each ball. Bake for 20 mins or until the rolls are golden. Remove rolls from pan; let cool on a wire rack.