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Preparing time: 20 min Rising: 3 hours
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Baking time: 20-30 min
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Ingredients
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Method
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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
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Add the yeast, water, sugar and flour to a small bowl and combine. Set aside to rise approx. 10 minutes.
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400 g strong bread flour
220 ml of uncultured buttermilk or store-bought buttermilk at room temperature
50 ml tepid water
8 g salt
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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.
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Add chilled butter and carry on medium speed about 3 minutes untill well combined The dough will be soft and sticky.
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1 tbls vegetable oil
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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.
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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.
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Cut the dough in 8 equal pieces. Roll each piece into a ball. Line a baking sheet with baking paper.
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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.
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Preheat the oven to 200°C (gas mark 5). With a sharp knife cut the surface of each roll.
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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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