BUTTERMILK SOURDOUGH ROLLS
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.
Provided by Red_Apple_Guy
Categories Breads
Time 2h16m
Yield 16 rolls, 8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
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Tessa G
[email protected]These rolls are my new favorite! I make them all the time now.
FAKHRUL ISLAM
[email protected]I've made this recipe before and it's always a hit. The rolls are so soft and fluffy.
Corniche Lee
[email protected]I'm definitely going to try making these rolls. They sound amazing.
Noor Elhoseiny
[email protected]These rolls look delicious!
Yassin Mo
[email protected]I was really disappointed with these rolls. They were dry and bland. I followed the recipe exactly, so I'm not sure what went wrong.
Sunusi Umar
[email protected]These rolls were okay. They weren't as flavorful as I was hoping, and the texture was a bit dense. I might try making them again with some modifications.
sameera heshan
[email protected]I'm not a huge fan of sourdough, but these rolls were really good. The buttermilk mellows out the sour flavor and makes them more palatable. I would definitely make these again.
Mian awais Awaisi
[email protected]These rolls are so easy to make and they taste amazing. I love the tang from the buttermilk and the chewiness from the sourdough. I've made them several times now and they're always a hit.
Mahomed Seif
[email protected]I wasn't sure how these rolls would turn out, but I was pleasantly surprised. They were delicious! The buttermilk and sourdough flavors really complemented each other. I will definitely be making these again.
Devil Devil
[email protected]These rolls were a hit at my party! Everyone loved them. They were so soft and fluffy, and the flavor was amazing. I will definitely be making these again for my next party.
Mayer David
[email protected]Oh my goodness, these rolls are incredible. I've never had sourdough rolls before, but these are now my favorite. The buttermilk gives them a wonderful flavor and texture. I can't stop eating them!
Bodhraj Shrestha
[email protected]This recipe was super easy to follow, even for a beginner like me. The rolls came out perfect. They were soft, fluffy, and had a delicious tang. I will definitely be making these again!
Madeline Trabal
[email protected]These sourdough rolls turned out amazing! The buttermilk adds a slight tang that really complements the sour flavor of the sourdough. They were so light and fluffy, and the crust was perfectly golden brown.