Quick Buttermilk buns
1 package active dry or granulated yeast (2 ¼ tsp)
1/4c. lukewarm water (105-115 degrees)
1c lukewarm buttermilk (105-115 degrees)
1 TBSP granulated sugar
1/4tsp baking soda
5 TBSP butter, softened (divided)
2 1/2c. all purpose flour, plus about 1/2c. for kneading
1tsp baking powder
1tsp salt
Grease a 9x13” baking pan; set aside. Sprinkle the yeast over the lukewarm water; set aside to proof for about 10 minutes.
In a large bowl, combine the buttermilk, sugar, baking soda and 3 TBSP of the butter. Stir until butter melts and sugar dissolves. Add the yeast; stir to blend.
Into the yeast mixture sift 2 ½ cups flour, the baking powder and salt; stir into a soft dough, then let stand about 10 minutes. Turn dough onto a lightly floured board and knead until smooth and elastic, using remaining ½ cup flour as needed to keep dough from sticking.
Pinch off small rolls about the size of an egg and tuck them close together in the prepared pan; rub top with 1 TBSP butter. Wet a clean cloth with warm water and wring dry, then cover the buns with it.
Let buns rise until doubled in size. Remove towel and bake in a preheated 400F oven until lightly browned, about 15-20 minutes. Remove from the oven and rub the tops with remaining 1 TBSP butter.