John Myers
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Buttermilk Rolls
The perfect buttermilk rolls recipe with a picture and simple step-by-step instructions.
- 700 g Wheat flour type 550
- 500 ml Buttermilk
- 1 cube Yeast fresh
- 2 teaspoon Honey
- 1 Teaspoon (level) Salt
- Poppy seeds, sunflower seeds
Yeast start – let rest for 15 min
- Warm up the buttermilk, should be lukewarm, then crumble in the yeast and stir well, cover and let rest in a warm place for 15 minutes.
Make the dough – let rise for 30 minutes
- Put the flour, salt, yeast and honey in a mixing bowl and slowly knead with the dough hook. Dust with a little flour and cover the bowl in a warm place for 30 min.
Shape bread rolls – leave to rest for 15 minutes
- Knead the yeast dough well on a floured work surface and divide into 12 pieces. Shape each piece into a roll and place on a baking tray lined with baking paper, leave to rest for 15 minutes. Preheat the oven to 220 degrees (convection 200 degrees).
Baking – 15 min
- Cut the rolls as desired. I brushed some of them with water and sprinkled them with poppy seeds and sunflower seeds. Then bake for 15 minutes.
- You can also let the dough rise overnight in the refrigerator and bake the rolls in the morning.
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