Delicious Buttermilk Bread Rolls - The Bread Kitchen

Start with 300 g of buttermilk at room temperature.

Add 3 tsp of sugar and 2 tbsp of dried yeast to the buttermilk and mix well.

Leave the mixture for 10 minutes for the yeast to start working.

In a bowl, combine 500 g of white bread flour with 2 tsp of salt and mix together.

Make a well in the center of the flour mixture and add the frothy buttermilk and yeast mixture along with 30 g of melted butter.

Mix everything together until it forms a soft, very slightly tacky dough.

Knead the dough for about 10 minutes until it is nice and smooth.

Place the dough in a lightly greased bowl, cover it, and leave it in a warm place until it doubles in size (about 1 hour).

After an hour, turn the dough out onto a surface and knock it back to punch all the air out.

Cut the dough into nine equal pieces.

Take each piece of dough and squish it to ensure it's one nice piece.

Shape each piece by stretching the edges out and pushing them back into the middle, turning it a couple of times.

Turn the shaped dough over and plump it up, then cup your hand over it and rub it into a nice ball shape.

Place the shaped dough balls onto a lightly greased baking tray (6 on one tray and 3 on another).

Cover the trays with a plastic bag and leave them to prove for about 40 minutes.

Preheat the oven to 190°C fan (220°C normal) and bake the rolls for 12 to 15 minutes.

Equipment Needed

Spice Level:

Allergens