Buttermilk Buns and Dinner Rolls2014-11-24
- Yield : 14 buns, 20 rolls
- Servings : 14 to 20
- Prep Time : 3:00 h
- Cook Time : 15m
- Ready In : 3:20 h
This information is per serving.
Calories from Fat30
Serving Size:1 bun (70 g)
Buttermilk gives breads, cakes, pancakes, and waffles a distinct flavor and texture. The self-life of buttermilk is about 2 weeks after opening. An alternative if you rarely use buttermilk is buttermilk powder. This short video explains the differences between fresh and powdered buttermilk.
Buttermilk Buns and Dinner Rolls makes bakery quality, soft buttermilk buns and dinner rolls with up to 50 percent less sodium compared to commercially made buns and rolls.
You can make your buns round for burgers and other sandwiches or elliptical for hot dogs and submarine sandwiches. Rolls can be used for a variety of sliders.
For long-term storage, freeze buns and rolls using freezer bags and thaw at room temperature, in a microwave oven, or toaster oven. Microwave oven thawing produces soft, moist buns. Oven or toaster oven thawing will produce crisp crusts.
To toast buns, place thawed buns on a preheated griddle or skillet over medium high heat for 3 to 4 minutes.
This recipe can be doubled.
Substitute regular milk or buttermilk powder for buttermilk. For best results use buttermilk or buttermilk powder. Leftover buttermilk can be frozen for later use. Buttermilk powder has a shelf life of several years and is more economical than buttermilk for occasional use.
- 4 1/4 cups (540 g) unbleached bread flour
- 1 teaspoon (5 ml) kosher salt
- 3 tablespoons (45 ml) granulated sugar
- 1/4 oz (7 g) instant yeast
- 1 large egg, slightly beaten
- 4 tablespoons (56 g) butter, margarine, or shortening
- 1 1/2 cups (360 ml) buttermilk or whole milk
Method of Preparation
Have egg, butter and buttermilk at room temperature before proceeding.
In a large mixing bowl or stand mixer bowl combine flour, salt, sugar, and yeast using a fork or whisk. Add egg, butter and milk. Mix with a large metal spoon or stand mixer paddle or bread attachment until flour is absorbed and forms a ball. If dough seems stiff and dry, add warm water or milk. If dough doesn't form a ball add flour 1 tablespoon at a time.
For hand kneading, sprinkle flour on your work surface and 6 to 8 minutes or until soft and tacky but not sticky. For stand mixers, use bread attachment and knead 6 to 8 minutes. Dough should clear the side of the bowl and slightly stick to the bottom. Add liquid or flour if necessary to obtain the right consistency.
Lightly oil a large bowl and transfer dough to bowl rolling the dough to coat with oil or add about a tablespoon of oil to the side of your stand mixer bowl and roll dough to coat. Cover bowl with plastic wrap or lid.
Place dough in a warm, draft free area to rise until double in bulk about 1.5 to 2 hours.
Remove dough from bowl and break off in to twelve 3-oz (85 g) pieces for buns and eighteen 2 oz. (56 g) pieces for rolls. You can make buns and rolls larger or smaller if desired.
Shape each piece of dough in balls by stretching and folding the dough under to obtain a smooth uniform shape. Do not over stretch or you'll release too much gas.
Place shaped dough on to parchment paper or slightly greased baking sheets Lightly spray with cooking spray or if using rimmed baking sheets cover with an inverted baking sheet. A 12x18 baking sheet will hold six buns or 12 rolls without sticking.
Proof 60 to 90 minutes or until double in bulk.
Position oven racks in lower third and middle and preheat to 400°F (205°C).
Bake rolls 12 to 15 minutes and buns 13 to 15 minutes or until golden brown or the center temperature reaches 180°F (82°C) on an instant read thermometer.
Transfer immediately to wire racks to cool. Cool buns 30 to 60 minutes before slice. Cool rolls 10 to 15 minutes before serving.