#Thanksgiving #RecipeOfTheDay
Soft Buttermilk Dinner Rolls
Makes 12 but the recipe can be halved for 6.
A classic.
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Soft Buttermilk Dinner Rolls
Makes 12 but the recipe can be halved for 6.
A classic.
π
1/
INGREDIENTS
1 pound (500 grams) bread flour
2 tablespoons (30 grams) white or light brown sugar
1 Β½ teaspoons salt
1 Β½ heaping teaspoons (6 grams) dry active yeast
1 cup (250 ml) buttermilk
ΒΌ cup (60 ml) light cream
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INGREDIENTS
1 pound (500 grams) bread flour
2 tablespoons (30 grams) white or light brown sugar
1 Β½ teaspoons salt
1 Β½ heaping teaspoons (6 grams) dry active yeast
1 cup (250 ml) buttermilk
ΒΌ cup (60 ml) light cream
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2/
4 tablespoons (60 grams) unsalted butter, preferably at room temperature
1 large egg + 1 egg for wash
Mix together all of the dry ingredients in a large mixing bowl. In a small bowl, lightly beat 1 egg.
In a medium-sized saucepan, gently heat the buttermilk, the cream
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4 tablespoons (60 grams) unsalted butter, preferably at room temperature
1 large egg + 1 egg for wash
Mix together all of the dry ingredients in a large mixing bowl. In a small bowl, lightly beat 1 egg.
In a medium-sized saucepan, gently heat the buttermilk, the cream
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3/
& the butter together until just warm. Remove from the heat & stir the warmed liquid until the butter is completely melted.
Quickly stir the beaten egg into the warm liquid ingredients then pour over the dry ingredients.
Using a wooden spoon, stir the wet into the dry
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& the butter together until just warm. Remove from the heat & stir the warmed liquid until the butter is completely melted.
Quickly stir the beaten egg into the warm liquid ingredients then pour over the dry ingredients.
Using a wooden spoon, stir the wet into the dry
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4/
ingredients until all of the dry ingredients are moistened and form a sticky dough.
Scrape out onto a floured work surface and, adding more flour as needed, knead the dough for 6 β 8 minutes. The dough should be smooth and elastic and no longer sticky (though not dry!).
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ingredients until all of the dry ingredients are moistened and form a sticky dough.
Scrape out onto a floured work surface and, adding more flour as needed, knead the dough for 6 β 8 minutes. The dough should be smooth and elastic and no longer sticky (though not dry!).
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5/
Place the dough in a large, clean, oiled bowl, turning to coat all sides of the dough, cover with plastic wrap & allow to rise for 1 hour until doubled in bulk.
Once doubled, scrape the dough back out onto the floured work surface & punch down.
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Place the dough in a large, clean, oiled bowl, turning to coat all sides of the dough, cover with plastic wrap & allow to rise for 1 hour until doubled in bulk.
Once doubled, scrape the dough back out onto the floured work surface & punch down.
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6/
Divide into 12 equal pieces & shape each into a ball (or roughly). Place the balls of dough in parchment-lined cake tins or baking pan, spacing them about 1 to Β½ inches apart. Cover once more with plastic & allow to rise a second time until doubled, another hour.
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Divide into 12 equal pieces & shape each into a ball (or roughly). Place the balls of dough in parchment-lined cake tins or baking pan, spacing them about 1 to Β½ inches apart. Cover once more with plastic & allow to rise a second time until doubled, another hour.
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7/
Preheat oven to 325Β°F (170Β°C).
Brush the tops of the rolls with the egg wash (an egg lightly beaten) and pop into the oven. Bake for about 20 minutes until the tops are a deep golden brown.
Preheat oven to 325Β°F (170Β°C).
Brush the tops of the rolls with the egg wash (an egg lightly beaten) and pop into the oven. Bake for about 20 minutes until the tops are a deep golden brown.
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