Thursday, 20 March 2014

Buttermilk Rolls

I really wanted to share this recipe with you as I have found it to make one of the softest dough's I have made.

Having made some Soda Breads recently I had a carton of buttermilk lurking at the back of my fridge with its Use by Date up, so rather than make the usual batch of Scones I looked for a yeasted dough recipe to make.

A quick Google search led me to Dan Lepards Buttermilk rolls recipe on the Guardian's Food Blog, so I set about making them.

I didn't strictly follow Dan's recipe and as it happens I had some egg yolks that needed using up from some Macaron testing I did on Monday so I replaced the butter in the recipe with the egg yolks. On following the recipe I did note that my mix took a lot longer to 1st prove than what it stared in the recipe, there are always variables in any recipes.

500g Strong White Flour
8g Salt
7g Yeast- I used Dried Fast Active
2 Egg Yolks
250 ml Butter Milk
120 ml Water

1. Mix together the Yeast, 100g of the flour, 50ml of the Butter milk and 50ml of the water, set aside, cover, and leave it alone for 30 minutes. This is your pre-ferment
2. Mix the rest of the flour and salt together in another bowl.
3. Mix the rest of the buttermilk, water and egg yolk together with the pre-ferment and add to the flour, bring it together, cover and leave for 10 minutes. You are looking for quite a wet dough, add a little more water if needed.
4. Knead in the bowl for 10 seconds, cover and leave it alone for 10 - 15 minutes, repeat this 4 times.
5. After 4th time, cover and leave to prove until doubled in size. (mine took 2.5 Hours).
6. Divide into 12 and shape as desired. Cover and leave to prove again, ( I left mine 1 hour).
7. Dust with flour and bake in a pre-heated 200oC oven for +/-15 minutes, (my oven is quite fierce).
I am going to play around with this recipe and make some sweet buns using the buttermilk....

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