Wednesday, March 13, 2013

Buttermilk Rolls and Buns


          I've been baking up these buns and rolls once a week since January and figured it was time to get these up on the blog! 


    Once a week I bake up 12 buns for my husband to use for sandwiches at work. He says he loves these because they are more substantial than your regular bun and it keeps him full until he comes home for dinner. I would say that his comment is spot on because I am only able to eat one and then I'm stuffed for the rest of the afternoon. You can switch these up anyway you like. If you want a sweeter dinner type roll then add the full amount of sugar. If you want a regular less sweet bun, then add in 2 tablespoons of sugar. The original recipe states that you will get anywhere between 8-12 rolls..Im telling you those will be crazy big. I even find that 12 is to big for a roll. I would suggest getting something more like 16 rolls if you want something more dinner friendly.

These are so soft and delicious and not hard to make!

Buttermilk Buns

3/4 cup Warm Water
1-1/4 cups Buttermilk,warm
1/4 cup Sugar..I use 2 TBS Sugar for the bun version
2-1/4 tsp. Active Dry Yeast
1/2 cup Unsalted Butter,softened
1-1/2 tsp. Salt
2 tsp. Baking Powder
4-6 cups Bread Flour or All-purpose Flour
1 Egg or milk for brushing the tops

In a large bowl,combine water,buttermilk,1 teaspoon sugar, and yeast. Stir to dissolve and let stand until foamy,about 10 minutes.

Add remaining sugar, butter, salt, baking powder, and enough flour to create a firm dough. Turn dough out onto a floured surface and knead the dough and only adding additional flour to reduce stickiness for 8-10 minutes. Place the ball of dough into a bowl with oil in the bottom. Turn dough over to coat,cover with plastic wrap and allow to rise in a warm spot until doubled in volume, about 1 hour.

Line a baking sheet with parchment paper or spray lightly with non stick spray.

Turn risen dough onto a floured surface. Shape into a rope, about 3 inches thick. Slice 2 inch pieces, then roll into a tight ball. Place balls 2 inches apart on prepared sheet, seam-side down. Dust with flour, cover loosely with plastic wrap, and proof for 30 minutes ( If you don't want to dust the tops with flour make sure you spray the inside of the plastic wrap with nonstick don't want the dough to stick to the tops of the buns!).

Preheat oven to 350 or 180 celcius. Mix egg with a pinch of salt in a small bowl and brush lightly across the rolls. You can also place a small amount of milk in a bowl and do the same thing. I usually go with the milk.

Bake until golden brown,about 25-30 minutes. Cool completely on wire racks.

Yiled: 12-16 Rolls or buns..all depends on the size
Source: The Everything Bread Cookbook