Skillet Rolls

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm buttermilk (110u0b0 to 115u0b0)
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg, room temperature
• 4 to 4-1/2 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 tablespoon butter, melted

1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, salt, baking soda and egg. Beat until blended. Stir in enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; knead for 5 minutes. Divide into 24 pieces. Shape each into a ball. Grease a 12-in. cast-iron or other ovenproof skillet and sprinkle with cornmeal. Place rolls in prepared pan. Cover and let rise until doubled, about 40 minutes.
4. Drizzle butter over rolls. Bake at 375u0b0 until golden brown, 18-20 minutes. Remove from skillet to a wire rack to cool.

active dry yeast, warm water, warm buttermilk, butter, sugar, salt, baking soda, egg, flour, cornmeal, butter

Taken from www.tasteofhome.com/recipes/skillet-rolls/ (may not work)