|Active dry yeast||1⁄2 Ounce (1 package)|
|Warm water||1⁄4 Cup (4 tbs) (105 to 115 Degree F)|
|Buttermilk/Sour milk||1⁄4 Cup (4 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|All purpose flour/Unbleached flour||5 1⁄2 Cup (88 tbs) (Pillsbury's Best)|
(Lightly spoon flour into measuring cup; level off.) Soften yeast in warm water in large bowl.
Add buttermilk, butter, sugar, salt, baking powder, eggs and 2 1/2 cups flour.
Beat 2 minutes at medium speed.
By hand, stir in remaining flour.
On well floured surface, knead dough until smooth and elastic, about 5 minutes.
Grease (not oil) 24 brioche or medium muffin cups.
Divide dough into 24 equal parts.
Remove about 1/5 of dough from each.
Shape all into smooth balls.
Place larger balls in pans.
With finger, make a deep indentation in center of large balls; place smaller balls in indentation.
Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
Preheat oven to 350°F.
Bake rolls 25 to 30 minutes until golden brown.
Remove from pans and brush with butter.