Prep 2 hrs
Cook 16 mins
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.
- 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)
- 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.
Really good recipe! Made it pretty much as written except omitted the egg wash, and it was just what I was looking for. Very easy to make. Thanks for posting the recipe.