Buttermilk Parsley Rolls

• 4 cups all-purpose flour (approx)
• 2 14 teaspoons quick-rising instant dry yeast
• 14 cup chopped fresh parsley
• 1 teaspoon granulated sugar
• 1 12 teaspoons salt
• 12 teaspoon baking soda
• 1 cup buttermilk
• 12 cup water
• 14 cup butter
• 2 tablespoons melted butter (optional)

1. In bowl, combine 3 cups (750 mL) of the flour, yeast, parsley, sugar, salt and baking soda.
2. Heat buttermilk, water and butter until 125 F (50 C) or hot to the touch (mixture may curdle).
3. Whisk buttermilk mixture; stir into flour mixture.
4. Stir in enough of the remaining flour to make soft dough.
5. Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic.
6. Cover and let rest for 10 minutes.
7. Divide dough into 12 pieces; shape into balls, pinching at bottom to seal.
8. Place, seam side down, in well-greased 12-cup (3 L) star-shaped baking pan.
9. Cover and let rise in warm place until doubled in bulk, about 45 minutes.
10. Bake in 375F (190C) oven for 15 to 20 minutes or until golden and hollow-sounding when tapped on bottom.
11. Remove from pan and let cool on rack.
12. (Rolls can be wrapped and frozen for up to 2 weeks; thaw, wrap in foil and reheat in 400 F/200 C oven for 10 to 15 minutes or until warmed through.)
13. Brush tops with melted butter (if using).

allpurpose, yeast, parsley, sugar, salt, baking soda, buttermilk, water, butter, butter

Taken from www.food.com/recipe/buttermilk-parsley-rolls-396635 (may not work)