Wednesday, September 05, 2012
Buttermilk Rolls-the Faster Version
I wanted to teach Danny how to shape rolls into cloverleafs, crescents, etc. So we made a batch of rolls for dinner. These came up light, only needed one rise, and re-heat nicely in a warm oven.
You Will Need:
3 teaspoons granulated dry yeast
1/4 cup warm water
3 tablespoons granulated sugar
1 1/2 cups lukewarm buttermilk
1/2 cup melted margarine (yeah, really. You don't want butter for these)
2 cups strong flour
2 cups wholemeal flour (more if needed)
1/2 teaspoon bicarb.
1 teaspoon salt
Dissolve the yeast in the warm water with a pinch of the sugar. Add buttermilk, sugar, and melted margarine. In another bowl combine the flours, bicarb, and salt. Stir into buttermilk mixture. Mix well, adding only enough flour until it is no longer sticky-you only barely knead this. Let stand ten minutes while you wash the bowls. Grease muffin tins and baking sheets. Preheat the oven to 400 degrees F.
Roll out, and divide the dough for whatever shape rolls/buns you prefer. Shape and let rise, covered for 30 minutes. I brushed some with egg white, some with yolk and water, and a few have seeded toppings. Do whatever you like. Bake 15-20 minutes or until nicely browned. Cool on racks.