- 28 ounces/800 grams AP flour (5 1/2 cups if your scale is broken but no guarantees!)
- 20 ounces/570 grams buttermilk, room temp or microwaved for 40 to 60 seconds to take the chill off it
- 1/4 ounce/7 grams (1 package) active dry yeast
- 1/2 ounce/14 grams kosher salt (1 tablespoon)
- 1.5 ounces/40 grams honey (2 tablespoons)
- vegetable spray or butter for greasing a springform pan (can use 9-inch cake pan but may be hard to remove rolls)
- 1 egg
- 1 teaspoon poppy seeds (or as desired)
- 1 tablespoon melted butter, optional (good for photos!)
- Combine the flour, buttermilk, yeast, salt and honey in the bowl of a standing mixer. Mix on medium till the dough is smooth and elastic, about 10 minutes.
- Cover and let rise till doubled in volume (dough shouldn’t bounce back when you press a finger into it). This will take at least two hours, maybe three or more depending on the temperature of your dough and the temperature of your kitchen.
- Turn the dough out onto your counter and give it a good knead. Divide the dough into 12 equal portions (about 4 ounces each). Form each into a tight boule by rolling it on the counter. Spray or butter a springform pan. Fit the boules into it, cover it with a towel and let the dough rise for an hour.
- Preheat your oven to 375 degrees F./190 degres C. Whisk the egg till it’s uniformly yellow.
- When the rolls have risen again, brush them with the egg wash, sprinkle them with poppy seeds and bake them for 40 minutes (to an internal temperature of 195-200 degrees F./90-93 degrees C. Let them rest for about 10 minutes before serving.
- Serves 12 adults or 4 hungry children. Serve with soft, soft butter. Mmmmm.
From Ruhlman.com vegetarian
recipes/breads/buttermilk_dinner_rolls.txt · Last modified: 2017/12/19 19:42 by admin