1 1/2 cups buttermilk $
2/3 cup sugar $
1/3 cup butter $
1/2 cup instant potato flakes
1 3/4 teaspoons table salt
1 teaspoon baking soda
2 envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 teaspoon sugar $
1 large egg, lightly beaten $
4 1/2 cups bread flour, divided
Vegetable cooking spray $
1/2 cup butter, melted $
2 teaspoons chopped fresh rosemary
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°.
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. Gradually add 4 cups flour, beating at low speed 4 to 6 minutes or until blended and dough is soft and smooth.
4. Turn dough out onto a lightly floured surface, and knead, adding up to 1/2 cup more flour, 1 Tbsp. at a time, as needed, until dough is smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to grease top.
5. Cover and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
6. Stir together melted butter and rosemary. Punch dough down. Turn dough out onto floured surface, and roll into a 22- x 15-inch rectangle. Brush dough with half of butter mixture. (Keep remaining butter mixture at room temperature.)
7. Cut dough into 11 (2- x 15-inch) strips. Cut each strip into 5 (3- x 2-inch) rectangles. Make a crease across each rectangle by pressing lightly with a knife, and fold in half. Place rolls, 2 inches apart, on 2 parchment paper-lined baking sheets. Cover and let rise in a warm place (80° to 85°), free from drafts, 30 to 45 minutes or until doubled in bulk.
8. Preheat oven to 350°. Bake, uncovered, 15 to 18 minutes or until golden. Brush with remaining butter mixture, and serve immediately.