That looks awesome. I'll have to try that. What size pan did you use?

-M

I used a 12 inch springform pan, I believe.

looks great
Remarkably similar to a traditional Ukranian sweet bread called stuffed with sweetened cottage cheese called boluchkie though it is not made with buttermilk but cream.

Nice Recipe indeed! I too made a few modifications. I used the dried buttermilk powder. I didn't have honey so I used Maple syrup.
They rose beautifully, have a delicious spongy texture and incredible taste.
I for sure will include this recipe in my repitoir!

this is a great recipe I make two small tins of 8 inch diameter

You have an ever growing fan club by all who eat them

Floydm--I baked this last weekend and it was fabulous. I topped the rolls with stell-cut Irish oats, and my family went nuts for them. I'm making them again today to have with soup for dinner tonight--thanks for the recipe and the great photos!

Nancy

I'm going to try this also. I'm new to baking bread, and this will be my first venture. The photos and directions are perfect for someone like myself. I'm going to make them tomorrow.

Floydm --Rolls were very good with incredible flavor but something happened to my top crust which turned out too tough and chewy and shiny-er then your great pictures. My breads seem to brown way too quickly and I have to tent it with foil early in the baking process but never before with the same glaze has it been tough or hard to chew. Assuming my ovens temp is accurate is their other varibles that could be causing it? Such as baking in a darker colored pan, excessive glazing, baking on different rack in oven? In the "lesson" sections you mentioned time and temp are easiest to change...If you have any suggestions I would greatly appreciate it.Thanks,

Always with your recipe... thnk's!

http://www.gennarino.org
http://www.panefattoincasa.net

Looks absolutely fabulous! I tend to go with whole wheat, multi grain breads unless we have company, but this looks so great that I was thinking of making it today, then I checked the fridge and I don't have any buttermilk, though I have sour cream and yogurt. Can these be a substitute, or should I just go ahead and buy the buttermilk?

Thanks,

maggie

Wow!!!!  All the pics are wonderful!!!  I'm gonna have to try this recipe.  YUMM-O!!!

These were the first recipe that I tried from this site in time for Canadian thanksgiving in October.

Mine were very appreciated by the guests and looked wonderful.  I also used buttermilk powder, which was a gift from someone coming to mexico from the states.

Thank you Floyd for the great recipe. 

I'm new to this site but so far I like it. I was searching for some new ideas last night and came upon these rolls so I'm trying them right now. So far they look good, I'll let you know in a little while.

Giovanni

The rolls have been out of the oven for a bit now and they look great and taste great too. Thanks, they'll make a good Thanksgiving bread.
Gio

I'm cooking for just three now, so I made a two clusters, each in a 9" cake pan. Had one for dinner and froze the other for another meal. Good, hearty rolls. Thanks for the recipe.

I tried this yesterday and I don't know if my house was too cold for it to rise properly or I over kneaded.  The outside looked picture perfect while the inside was still dough.  Any suggestions?  I did turn the oven as low as it would go and set the dough on top to rise today.  I am bound and determined to do this!  Thanks.

Thanks Floydm for posting the recipe and pictures that helped me, a newbie, to bake the wonderful rolls for a pre-Thanksgiving potluck at work and another batch for Thanksgiving dinner.  If our visiting guests from Chicago had not seen me the mixing the dough and putting them in the oven to bake, they would not have believed that I had made them with my own hands! By the way, I had some leftover dough from both batches that I froze.  Today I defrosted them to room temp, combined the 2 knobs, shaped and placed them in a 1lb bread pan to proof for about an hour.  I misted with some water, sprinkled some oats on top and baked the loaf.  It made some great sandwich bread.

Regards, wms

I tried this recipe word for word and 1-3/4 cups of buttermilk was not enough moisture for mine by far.  I ended up with like two cups extra of flour sitting in the bowl with dry dough bits all around it.  It was a mess and wouldnt stick together at all.  I'm guessing you didnt mean to have the recipe taken literally but as a feel and judge thing. 

It was so dry and tough.  So I did what you said, I kept adding tablespoon by tablespoon of buttermilk to make it stick together. Eventually I got all of the flour to stick together...I believe I ended my count in like 14 xtra tablespoons of buttermilk.  Yowser.  I also had to knead the dough a lot to throroughly mix the moisture into the dough to soften it. 

The results I got was a heavy bread that still peeled.  Strong flour flavor. 

I swear I'll get this baking thing down someday... 

I tried this recipe yesterday in dry Phoenix, Arizona.  I had to add quite a bit of buttermilk, but the final result was awesome.  I used rolled oats for the topping and King Arthur AP flour.

How do you prepare the baking pan for this recipe, do you have to greased the pan? Thanks a lot.

Started dough at 2pm and by 5pm, I've already chomped 2 pieces of this awesome cluster. Made 1/2 the recipe (yielded 10 pieces)as we're a family of 3. It was most satisfying in taste and look. Will definitely make again with other toppings. I've sprinkled with granulated sugar as I'm having cravings for something sweet. Unfortunately, I'm not good at photography and I cannot show off what I've made. Thanks for the great recipe.

How many loaves would it make?

 Thanks,

Trish

Butter bread: I love this butter bread.  I think this is good for appetizer for almost everything.  The crust is so delicious! This is the second bread I bake and it turned out perfect!

take a bite!

Hi all,

I am so glad I found this website and am learning a lot about baking. Just started baking recently and tried this recipe.  This is my third time baking bread (the first recipe I tried was of simple white bread which came out good, the second was the walnut cinnamon bread which also came out good).

Well this recipe gave me a bit of trouble. Reading the instructions, it seemed pretty easy. I decided to do a half recipe. With the ingredients as listed, my dough was super dry so I added a few tbsp of buttermilk along with a last tbsp of water (about 5 in total) and was able to knead it. The dough was pretty tough (not as easy to knead compared to other doughs I have kneaded, but I don't have much experience).

After the two rises, I baked it. It came out looking really good (nicely browned), but I did not get as much rise (compared to previous posters' pics), mine did not puff up.  It stayed about the same size as when the dough was not cooked. 

When I tasted them, the taste was good, but very dense, not light and fluffy.

Since I am still pretty new to this, can someone please be kind enough to help me troubleshoot. Where did I go wrong?

Could it be that my buttermilk wasn't at room temperature. I took it out of fridge a bit, it wasn't cold, but wasn't room temperature either.

Could I have over kneaded or not added enough liquid to the dough.

Thanks for any advice I could get.

I made this today. It came out really good. Only my fourth try working with dough, two of the other times were making pizza dough.

Anyway, my dough was initially too dry, I added about 3 addtional ounces of water to be able to work the dough properly.

I was really happy with the bread, I topped it with sesame seads. I think it could have baked maybe 5 minutes or so more, the crust was perfect, but had a slightly yeasty/doughy tasting crumb. Although the texture seemed perfect. Maybe I'm not used to eating such fresh bread.

But after it fully cooled, that yeasty taste went away. Am I correct in thinking it should have baked a little more? I should have stuck a thermometer in it, oh well, next time. This bread was pretty easy to make.

Hi all-

I'd just your thoughts on an overnight retard of the buttermilk cluster. I was thinking maybe I could put the rolls in the fridge after the first rise and when it's formed. I'd like to be able to pull it out the next morning, let it warm up and rise and then bake. Do you think this would work?

TIA for your ideas...

Trish in Omaha

Mmm, I think I'll make these this weekend. I was also going to whip up (literally) some homemade butter. Do you think the type of buttermilk matters for this recipe? Fresh buttermilk is lot thinner than the cultured stuff you find in the dairy case. Thanks!
Linda