Those look delicious!
I love it when bread is so soft that you get those little flaps when you tear it apart. I bet they would make a great iced bun (do you have those in the US?!).
Can you share the recipe?
Becky, I’m not familiar with the iced bun. Is it like a cream tea? Oh how I love anything topped with clotted cream. But nothing beats a perfectly baked scone with more clotted cream than one should be allowed in a single sitting. Sigh! I do miss the delights of wheat baked goods.
The buttermilk roll recipe is below. I’m quite pleased with dough. Super fluffy. Soft, but springy. I don’t think it needs much in the way of a tweak. This was one of those rare occasions where the recipe worked perfectly first go.
I tend to go light on salt, so if anything a tad more salt. I’ll bake a batch for my SIL next week, so I’ll know then how the flavor is.
This dough makes 18 rolls. I used a 9” x 13” (23cm x 33cm) pan which held 15 rolls. To bake all 18 rolls, two 8” (20cm) pans would be needed.
I created such a large batch of dough as a first step in developing a sandwich roll unique to San Francisco, called Dutch Crunch. Given the size of the sandwich rolls I will make, I’ll need a good bit of dough.
I’ll scale this to 15 rolls in the future as it will be my standard herb dinner roll recipe. In the past I’ve used a different dinner roll recipe every time as I was never happy with the results. I think the key was a 24 hr poolish. It took the texture and rise exactly where I wanted it.
Article on Dutch Crunch if you’re interested.
http://www.foodandwine.com/fwx/food/dutch-crunch-best-sandwich-bread-youve-never-heard
Buttermilk Pull Apart Rolls
Yield: 18 rolls
Poolish - 24 hrs preferment
- 200g water, 90°F (48°C)
- 1 tsp cane sugar C&H cane sugar
- 1/4 tsp active yeast Red Star
- 200 g unbleached bread flour (13.5% protein) organic Central Milling High Mountain High Gluten
Mix sugar into water. Sprinkle yeast into water and let sit to dissolve.
Place flour into large bowl,
Mix in yeast water. Loosely cover with plastic wrap and place in a warm draft free spot overnight or up to 24 hrs. I place in an off oven with the oven light on.
Main Dough
- 40g water, 90°F (48°C)
- 1 tsp sugar C&H cane sugar
- 1 1/2 tsp active dry yeast Red Star
- 380g unbleached plain flour (11.5% protein) organic Central Milling Artisan Baker’s Craft
- 50g sugar C&H cane sugar
- 8g (1 1/2 tsp) salt (.015)
- 150ml buttermilk, room temperature, local organic brand
- 53g (1 large) egg, slightly beaten, room temperature
- 50g butter, room temperature local organic brand
Egg wash
I always top dinner rolls with butter or infused oil, herbs, and a sprinkle of good cheese for extra flavor.
Topping if desired
- 3-4 TBSP garlic infused olive oil or melted
- 2-3 TBSP fresh herbs minced, I like parsley, chives, thyme
- 1/4 cup finely grated cheese. I like parmigiana, pecorino, or asiago
Method
Mix sugar into water
Sprinkle yeast over sugar water and let sit 10 minutes
In mixer bowl thoroughly whisk dry ingredients to ensure salt and sugar is dispersed.
Attach dough hook to mixer
Make a well in flour
Place poolish into well of flour
Low speed mix poolish into flour until most of it is combine.
Scrape down sides and bottom
Add dissolved yeast and mix on low until just combined
Scrape down sides and bottom
Add buttermilk and mix for 1 minute
Scrape down dough hook, sides and bottom
With mixer on low, slowly pour in egg.
Increase speed to med-low (KitchenAid #4) mix 1 minute
Scrape down dough hook, sides and bottom
On med-low (KitchenAid #4) add butter in 3 additions, scrape hook and bowl as needed
Continue mixing until dough reaches windowpane stage. It took about 4 minutes mixing.
Dough will have pulled away from the sides of the bowl, but may stick some to the bottom of bowl.
Transfer dough to large oiled container. Dough will be sticky, so use wet hands and bowl scraper.
Loosely cover container with plastic wrap and place in warm draft free spot. I use off oven with oven light on.
While dough rises lightly oil two 8” (20cm) pans or 9” x 13” (23cm x 33cm).
When dough looks doubled in volume, poke with oiled finger. Dough is ready when indentation remains. Do not punch down.
Turn dough out into lightly floured work surface. Do not punch down.
Gently pat in rectangle shape shape. With bench scraper, cut into 18 equal portions (approx 60g each).
Take one piece at a time. Very lightly dust with flour. Gently pat each piece into a strip 6” x 2.5” (15cm x 7cm). Dough strips may be formed using a rolling pin. But use an extremely light touch.
Brush off any excess flour.
From 2.5” (7cm) side, gently roll up dough into a cylinder. Place seam side down in oiled pan.
If using a rectangle pan, line up in rows, leaving an a bit of space between each row. (Note: I only baked 15 rolls in the pan since I wanted to use the remainder for an experiment. 15 filled the pan perfectly)
If using round pans, place seven cylinders of dough lengthwise around the pan and two cylinders in the center. (NOTE: I did not use a round pan, but this is how I would arrange the dough).
Loosely cover with plastic wrap. Place in warm draft free spot. Let rise until dough looks nearly doubled in size. With oiled finger gently press on dough. If imprint slowly and only partially springs back, dough is ready to bake. If no imprint holds in dough, it is under proof. Continue to proof. If dough is soft and squishy, it is over proofed.
While dough proofs, preheat oven to 375°F (190°C)
5 minutes before baking brush rolls with light coat of egg wash and let sit. Then brush with a light second coat of egg wash just before placing in oven.
Bake for approximately 18 minutes to internal temperature of 185°F (85°C).
If desired, while rolls are still warm, brush with infused oil or melted butter. Sprinkle with fresh chopped herbs and finely grated cheese.
