Rosemary Buttermilk Roll WreathMake on Drop
I love this recipe. I think you will too. It appears in one of the Merry Christmix books, to be honest, I can never remember which, but whichever it is, they are completely delicious. You should really give them a whirl. Christmas or not...I think they are great as a centrepiece. Perfect as a dinner roll and just a little bit American...no excuses as to why that is...just how I like them.
Fresh yeast is not a deal breaker, you can use 2 tsp of dried active yeast in place of 30g fresh yeast every time. Go and rise to the occasion! (Ideal for your Easter feast BTW!)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 30 Grams fresh or 2 tsp dry yeast
- 60 Grams water
- 70 Grams sugar
- 60 Grams butter
- 220 Grams buttermilk
- 1 Teaspoon Pink Salt Flakes BUY
- 1 egg
- 680 Grams bakers’ flour
- 2 sprigs rosemary, foliage only
- Melted butter to brush rolls
Place yeast, water, sugar, butter and milk into Thermomix bowl and warm 2 min/37ºC/speed 2.
Add salt, egg and flour and mix 10 sec/speed 6.
Add rosemary and knead 3 min/Interval.
Turn out onto floured silicone mat and bring dough together into tight ball. Wrap and prove until doubled.
Form into approx. 22 evenly weighted rolls and place on paper lined tray in two concentric circles close to each other. Brush with melted butter and allow to double again before baking on bread baking setting, in 200ºC oven for 12–15 minutes or until lightly golden.
Brush with any remaining butter whilst still warm. Serve warm.