35 lines
1.4 KiB
Markdown
35 lines
1.4 KiB
Markdown
# Buttermilk Dinner Rolls
|
||
|
||
Recipe yields 12 rolls
|
||
|
||
### Ingredients
|
||
* 800 grams white bread flour
|
||
* 570 grams buttermilk, at room temp
|
||
* 7 grams active dry yeast
|
||
* 14 grams salt
|
||
* 40 grams honey
|
||
* 1 pieces egg
|
||
* 1 teaspoons poppy seeds
|
||
* 1 tablespoons melted butter
|
||
|
||
### Directions
|
||
|
||
Grease and flour a 9" round springform pan.
|
||
|
||
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 190℃.
|
||
|
||
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 90-93℃. Let them rest for about 10 minutes before serving.
|
||
|
||
### Meta
|
||
author: Michael Ruhlman <http://www.ruhlman.com/>
|
||
|
||
tags: Bread
|
||
|