Ingredients

• 1 ½ cups buttermilk
• ⅔ cup sugar
• ⅓ cup butter
• ½ cup instant potato flakes
• 1 ¾ teaspoons table salt
• 1 teaspoon baking soda
• 2 envelopes active dry yeast
• ½ cup warm water (100° to 110°)
• 1 teaspoon sugar
• 1 large egg, lightly beaten
• 4 ½ cups bread flour, divided
• Vegetable cooking spray
• ½ cup butter, melted
• 2 teaspoons chopped fresh rosemary
• Parchment paper

Directions

1. Stir together first 6 ingredients in a small saucepan, and cook over medium-low heat, stirring constantly, 3 minutes or until butter melts. Cool about 15 minutes or until temperature reaches 110° F.
2. Stir together yeast and next 2 ingredients; let stand 5 minutes.
3. Beat buttermilk mixture and yeast mixture at low speed with a heavy-duty electric stand mixer until blended. Add egg, and beat just until blended.
4. Gradually add 4 cups flour, beating at low speed 4 to 6 minutes or until blended and dough is soft and smooth.
5. Turn dough out onto a lightly floured surface, and knead, adding up to ½ cup more flour, 1 tablespoon at a time, as needed, until dough is smooth and elastic (about 5 minutes).
6. Place dough in a large bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
7. Stir together melted butter and rosemary.
8. Punch dough down. Turn dough out onto floured surface, and roll into a 21x15-inch rectangle.
9. Brush dough with half of butter mixture. (Keep remaining butter mixture at room temperature.)
10. Cut dough into 7 (3x15-inch) strips. Cut each strip into 5 (3x3-inch) squares.
11. Make a crease across each square by pressing lightly with a knife, and fold in half.
12. Place rolls, 2 inches apart, on 2 parchment paper-lined baking sheets.
13. Cover and let rise in a warm place (80° to 85°), free from drafts, 45-60 minutes or until doubled in bulk.
14. Preheat oven to 350°.
15. Bake, uncovered, 15-18 minutes or until golden.
16. Brush with remaining butter mixture, and serve immediately.

Notes