31 August 2014

BUTTERMILK ROLLS

Ingredients:
550 grams all purpose flour
200 grams buttermilk
250 ml hot water
1 ½ tablespoon sugar
2 teaspoons dried yeast
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons sesame seeds, for sprinkling


Whisk together the room temperature buttermilk, hot water, sugar and yeast, then let stand for 15 minutes. In a large bowl, combine the sifted flour and salt, and make a well in the middle. Pour in the buttermilk and the yeast, and mix with a wooden spoon until the dough comes together, then knead with your hands for about 10 minutes. Add a tablespoon or two of flour if needed during the kneading. After about 10 minutes, the dough will become smooth and elastic. Drizzle in the oil and knead the dough in the oil until it absorbs the oil completely. Do not add additional flour while kneading in the oil.
Put the dough in a large bowl, cover it and let it rise for about an hour in a warm place, or until doubled in size. After the dough has risen, gently knead it to knock the air out, then weigh the dough and divide it into 12 equal pieces. Generously grease a 23-cm (9-inch) spring form tin. Shape each piece into a sphere and place it in the tin, then cover and let rise for another 30 minutes. Sprinkle them generously with sesame seeds just before baking, and bake them in a preheated oven, at 200˚C (395˚F), for about 15 minutes. Let them cool slightly and serve.

2 comments:

Your comment will be visible after the author's approval.