The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Buttermilk Dinner Rolls

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bryoria's picture
bryoria

Buttermilk Dinner Rolls

Thanks to the advice I received on my last post, I thought I'd try the Buttermilk Bread from the Laurel's Kitchen Bread Book.  What a difference from the oatmeal bread of the other day!

I made the dough exactly to formula, using the larger amount of butter (50 grams) and my own home-milled whole wheat flour which had been aged and stored in the freezer for the past 2 months.  The buttermilk was store-bought, whole buttermilk (3.25% fat).  I didn't amend any of the liquid or flour amounts.  The dough was beautifully soft and pliable, as-is. 

Instead of kneading for 20 minutes by hand (!), I mixed the dough in my stand mixer for about 8 minutes, give or take.  There was a short break in the middle where I had to help one of my kids tend to an injury, but it was only a few minutes.  I then kneaded the dough for another minute or so by hand, just because it was so lovely to work with and I had to get my hands into it.

After that, let it rise for about 2.5 hours in the oven with the lights on to make it warm, giving it a stretch and fold twice in that time. 

I decided to make dinner rolls instead of loaves, so divided the dough into two portions.  One of the portions I made into 12 rolls, and the other into 15 rolls.  I put the rolls into two 9x13 metal pans that I had greased lightly with solid butter.  I let the rolls rise for about 40 minutes in the microwave (trying to keep them out of drafts - we have a bit of a blizzard happening outside) until they were all touching nicely. 

I baked them for 15 minutes in a 400F oven.  I pulled the pan of 15 out right away, and let the pan of 12 bake for another 2 minutes.  The centre of the centre roll measured about 195 F when they came out and they were all beautifully browned: 

I brushed them with melted butter, just because the book suggested it and I'd never tried that before.  It made the rolls shiny and softened the tops:

I confess I didn't wait for full cooling to tear one open.  It was incredibly soft and tender.  This recipe was a huge difference from the previous Oatmeal Bread.  Can't wait until supper!

Comments

gmagmabaking2's picture
gmagmabaking2

Those rolls look like they are very good... Nice color, nice crumb... I am sure they were enjoyed by all.