Soft Buttermilk RollsMake on Fresco
When you make butter, what do you do with all that buttermilk?? WELL. This is a no brainer. Using lots of buttermilk does result in a sticky dough, but the outcome is A.M.A.Z.I.N.G! Worth the fiddle is what I am saying here. Tips...use wet hands to form the rolls. Brush with butter immediately they are out of the oven as then the butter forms a pretty glaze and keeps the crust soft and delicious.
A little science about buttermilk in baking can be found here, but essentially, the acid in the buttermilk breaks down the gluten in the flour and voila, you have amazingly Soft Buttermilk Rolls. Eat at your own peril, because one just isn't enough!
Serve these with any of the following;
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- 30 Grams bakers or strong flour
- 30 Grams sugar
- 120 Grams buttermilk
- 350 Grams bakers or strong flour
- Pinches pink salt flakes BUY
- 25 Grams butter BUY
- 210 Grams buttermilk
- 2 Teaspoons dried yeast
Place Roux ingredients into Thermomix bowl and cook 3 min/80°C/speed 3. Cool slightly. Leave in Thermomix bowl.
Add all dough ingredients except yeast to cooked Roux in Thermomix bowl and mix 10 sec/speed 6. Add yeast and knead 4 min/Interval. Scrape out onto floured Silicone mat and wrap. Prove until doubled.
Shape into rolls with wet hands. (This makes the stickiness easier to cope with.) Place onto lined baking sheet, cover and rise until doubled. Place into cold oven and bake for 15-20 minutes at 180°C. Brush with a little extra melted butter immediately after taking them from the oven.
Serve hot with loads of the butter you had to make to get the buttermilk! (They are pretty darn good cold later as well…)