Buttermilk rolls
Be sure to try these delicious rolls,
They really make a statement on the breakfast table. This pretty shape is very easy to make with our roll stamp.
By the way, you can also moisten the shaped dough pieces slightly before letting them rise and then dip the top side in either poppy seeds or sesame seeds. This will give you poppy seed or sesame rolls. Have fun baking them.
Bon appétit from the #country house team.
INGREDIENTS:
- 500 g wheat flour type 550
- 150 g lukewarm water
- 200 g buttermilk
- 2 tsp iodized salt
- 10 g brown sugar
- 5 g baking malt
INSTRUCTIONS:
Briefly mix the ingredients for the pre-dough (150g water, 150g wheat flour, 10g yeast) about 2 hours before preparing the dough. Thermomix for 30 seconds/ knead setting and leave covered at room temperature; can then remain in the mixing bowl.
Place the pre-dough, buttermilk, honey, the remaining 350g flour, baking malt and salt in the mixing bowl and knead for 5 minutes/ knead setting.
The result is a rather soft dough. Cover and leave to rise in a warm place for about 30-40 minutes.
Then place the dough on a lightly floured work surface and fold 1-2 times like an envelope. If the dough sticks to your hands, it helps to lightly grease them with oil or flour them.
Divide the dough into 8 - 10 equal parts. Shape these into balls and round them.
Now roll the dough balls in flour (...or moisten them slightly and then dip the top in poppy seeds or sesame seeds) and place them on a magic stone or baking tray.
The dough pieces should now be covered and left to rise for another 30-60 minutes.
After about 20-40 minutes (depending on...) of rising time, you can press the dough pieces deeply with the roll stamp.
During the rising time, the oven can be preheated to 230°C top-bottom heat.
The dough pieces are now baked in the oven for about 20-25 minutes at 230°C top-bottom heat. Feel free to put a cup of water in the oven.
Optionally, you can switch to hot air for the last 5 minutes if you have the option. This will make the rolls even crispier.
