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Buttermilk Rolls

Preparing time: 20 min   Rising: 3 hours
Baking time: 20-30 min
15 g fresh yeast or 4 g instant yeast (1 1/4 teaspoon)
1 tsp sugar
1 tbls strong bread flour taken from the whole amount of 400 g
1tbls tepid water
Add the yeast, water, sugar and flour to a small bowl and combine. Set aside to rise approx. 10 minutes. 
400 g strong bread flour
220 ml of uncultured buttermilk or store-bought buttermilk at room temperature
50 ml tepid water
8 g salt
To the bowl of standing mixer fitted with a dough hook pour the flour, yeast mixture, buttermilk, water, salt and turn the mixer on low speed to combine the ingredients. Turn up to medium speed and continue until a very soft dough forms.
35 g chilled homemade butter or store-bought butter
Sticky buttermilk dough Polly Eats LondonSticky buttermilk dough Polly Eats London
Add chilled butter and carry on medium speed about 3 minutes untill well combined The dough will be soft and sticky.
1 tbls vegetable oil 

Proven dough Polly Eats London

Oil the glass bowl. Transfer the dough to the glass bowl, cover with cling film and set aside. The dough needs about 1 hour and 45 minutes for the first rise at room temperature or until doubles.
Proven dough Polly Eats LondonFolded dough after rising Polly Eats LondonFolded dough after rising Polly Eats LondonRoll dough Polly Eats London
Remove the dough from the bowl on a generously floured worktop, pick up the right side of the dough and fold the flap of the dough one-third of the way across the square. Repeat for the left side. Turn the dough upside down and form the roll. 
Rolling dough balls Polly Eats LondonRolling dough balls Polly Eats London
Cut the dough in 8 equal pieces. Roll each piece into a ball. Line a baking sheet with baking paper.
Rolls before proving Polly Eats LondonRolls after proving Polly Eats London
Place rolls on the baking sheet, cover with a kitchen towel and let them rise for about 1 hour, they need to double their sizes.
Cut each roll with a sharp knife Polly Eats London
Preheat the oven to 200°C (gas mark 5). With a sharp knife cut the surface of each roll.
Buttermilk rolls Polly Eats LondonButtermilk rolls Polly Eats London
Pop the risen rolls into the oven and bake about 20-30 minutes or until are light browned. Cool on the wire rack for at least 30 minutes before serving. They are amazing with melted homemade butter.


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