Buttermilk Sourdough Rolls
photo by Red_Apple_Guy
- Ready In:
- 2hrs 16mins
- Ingredients:
- 6
- Yields:
-
16 rolls
- Serves:
- 8
ingredients
- 3 cups bread flour (384 g)
- 1 1⁄4 cups buttermilk (285 g at room temperature)
- 3⁄4 cup sourdough starter (170 g of 100% hydration or thickness of mashed potatoes)
- 2 tablespoons butter (33 g softened)
- 1 1⁄2 teaspoons table salt (9 g)
- 1 1⁄4 teaspoons instant yeast (6 g)
directions
- Refresh the sourdough starter the night before.
- Mix the buttermilk, butter, yeast and starter until blended uniformly.
- Add flour and salt and mix thoroughly, cover and let rest for 20 minutes.
- Knead for 3 to 4 minutes and stretch and fold the dough, letter style, top to bottom and side to side.
- Place in a straight sided clear container and let rise for 15 minutes.
- Stretch and fold the dough and replace in the container to rise until double in volume.
- Divide into 16 uniform pieces weighing 55 g each and shape into balls.
- Place on parchment paper and cover with oiled plastic.
- Let rise until 1 1/2 times it's original volume (I place one roll in a small straight sided glass to judge the rise).
- Apply an egg wash (1 egg white or egg and 1 tablespoon of water well mixed) and place in a 375F oven near the top of the oven.
- Bake for 8 min and rotate pan 180 degrees. Bake 8 more minutes until internal temperature is 205°F.
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Reviews
-
Good recipe and turned out quite well. Followed it mostly, though I subbed half the flour with ap flour. I did use instant yeast, as I was short on time. However, next time I'll probably omit. Will come back next time I make these and let others know how the naturally leavened dough does. Anyway, Thank you for the recipe!
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RECIPE SUBMITTED BY
Red_Apple_Guy
Newnan, Georgia
My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility.
My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook.
Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.