Recipe by Red Apple Guy
I love the flavor of buttermilk and sourdough in breads and biscuits. These are yeast-risen but can be made with sourdough alone. Longer fermentation times are needed for that. Rising times are included in the preparation times.
Top Review by mitsuko s.
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!
- 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 See How It's Made
- 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.