Honey Buttermilk Rolls

Fall is just around the corner.

It's true. All the signs are here: College football every Saturday, autumn scents at Bath & Body Works, and Pumpkin Spice Lattes at Starbucks. I always kid around and say that these are the only signs of Fall we Floridians get since the temperature barely falters.

Though I always feel like I tend to want to cling with all my might to the remaining summer days {and ice cream recipes, cold refreshing cocktails, bright and beautiful strawberries...etc.}, I am actually feeling ready for the beginning of the busiest time of year.

The start of a new season means that I've put away my summer cooking magazines, and have started to go through my fall collection in search of must-make recipes. My {insane} organization and labeling method worked so well at the start of the summer, that I decided to do the same thing all over again for fall.

After flipping through my first few Fall magazines, I already had a ton of recipes tagged. One in particular caught my eye and I decided that although the calendar has not officially proclaimed the beginning of autumn, I'd kick off the baking season by making these incredible looking Honey Buttermilk Rolls.

I know bread is an undertaking that most people aren't all-too-willing to take on, but in my opinion, it's one food that's worth all the effort to have homemade.

These rolls didn't rise all that much after the first rise and I thought maybe the recipe {or the yeast I used} was a dud, but in the end they still baked up into lovely little rolls with a hint of sweetness... and they made the house smell unbelievable.

In case you're up for the challenge and want to start off your Fall by making a batch of homemade rolls {start practicing now and impress the in-laws by Thanksgiving dinner! 😉 }, here's the recipe adapted from Taste of Home Magazine.

In tomorrow's Tailgate Thursday post, you'll see how I put these babies to good use... stay tuned!

Honey Buttermilk Rolls

1 teaspoon sugar

Oil a large bowl. Place dough in bowl and allow to rise in a warm, dark place for about 45 minutes. {It should technically double in size, though mine didn't quite rise that much.}

Punch down dough, and allow to rest for another 5 minutes.

Meanwhile, prepare a baking sheet by lining with parchment or a silicone baking mat.

Divide the dough into about 24 even pieces, rolling into a ball shape, and place on baking sheet. Cover with a clean, moistened kitchen towel and allow to rise another 20 minutes or so until they've about doubled in size. {Once again, they may not rise that much, but just go with it.}

Preheat oven to 350. Remove kitchen towel and, if desired, score the top of each roll with a sharp knife. Bake for 16-18 minutes or until the tops are slightly golden brown. {You may want to rotate to ensure even baking.}

Remove from oven and cool on a wire rack, or serve warm with butter.