My best rolls

Ingredients for 4 servings:

• 450 g flour, type: 405
• 250 ml buttermilk
• 100 ml sweet cream, not whipped
• 1 cube of yeast, fresh
• 1 tbsp sugar
• 1 tsp salt

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

airy, light, delicious

Gently warm the buttermilk and cream together, but do not exceed 30°C. It should not be cold from the refrigerator. Put the flour in a bowl and make a well with a tablespoon. Crumble the yeast into the well. Sprinkle the sugar over the yeast. Mix the yeast with a little of the buttermilk and cream mixture and a little flour to form a pre-dough. Cover and let rise for 30 minutes. Add the salt and the remaining buttermilk to the bowl and knead well with a hand mixer fitted with a dough hook until a smooth dough forms. Cover and let rise for another 30 minutes. Remove the dough from the bowl and lightly knead it on a floured surface to form a sausage shape, then divide it into 10 pieces. Form the pieces into rolls and place them on a baking sheet lined with baking paper. Let rise for 30 minutes. In the meantime, preheat the oven to 180°C (top and bottom heat). Bake the rolls for 30 minutes. Of course, the rolls won’t taste like the ones you’d get at the bakery because they don’t use any chemicals. However, they are very light, airy, and delicious. They still taste good in the evening. I made this with buttermilk and cream because I didn’t have enough buttermilk, and there was no milk to dilute it, but I did have cream. I took a chance and was surprised. They are simply delicious. For small celebrations, I make smaller rolls and bake them for only 25 minutes. The rolls are the first thing to go.