Buttermilk Pull-Apart Rolls

Combine 550 g bread flour, 15 g kosher salt, 25 g sugar, and 8 g instant yeast in a bowl.

Measure 235 g of buttermilk and 235 g of boiling water.

Mix the boiling water with the cold buttermilk and let it stand for 10 minutes to reach lukewarm temperature.

Whisk the buttermilk and water mixture together until slightly curdled, then add it to the dry ingredients.

Add 4 tablespoons of melted butter to the mixture.

Using a spatula, mix until all the flour is absorbed and a wet, sticky dough ball forms.

Cover the bowl and let the dough rise in a warm spot for roughly 2 hours or until doubled in volume.

Sprinkle flour on the surface of the dough and turn it out onto a work surface.

Divide the dough into roughly 12 equal portions, weighing each portion to be around 90 to 92 g.

Ball up each portion and transfer them to a buttered 9x13 inch pan.

You can let the rolls rise at room temperature or cover the pan and refrigerate overnight.

Remove the rolls from the fridge about an hour before baking and let them rise at room temperature until puffed to fill the pan.

If there are large air bubbles, pop them and repair the dough to prevent burning.

Preheat the oven to 400°F and bake the rolls for 20 to 25 minutes.

Brush the baked rolls with 2 tablespoons of melted butter and sprinkle with flaky sea salt.

Let the rolls cool briefly in the pan before serving.

Equipment Needed

Spice Level:

Allergens