(Makes 12-18 rolls)
6 to 6 1/2 cups bread or all purpose flour (750grams)
1/2 TBSP salt
2 1/2 tsp active dry yeast or instant yeast or 1 15 gram cake of fresh yeast
1 TBSP warm water
1 3/4 to 2 cups buttermilk (I used 2 cups)
2 TBSP butter, melted
1 TBSP honey (you can be generous here)
Glaze: 1 egg beaten with 1 TBSP water
Topping: sesame seeds, poppy seeds or grains(cracked wheat or rolled oats)
Combine the flour and salt in a large bowl. Combine the warm water and yeast in a 2 cup measure and allow to rest for 10 minutes. Add the buttermilk to the yeast to the 2 cup mark and stir to combine. Melt the butter. Pour the yeast, buttermilk, butter and honey into the flour and mix well. If the dough is too sticky add more flour, if too stiff, add water or a bit more buttermilk. You want a shaggy mass of dough that is kneadable. Knead by machine or hand for 10 minutes to produce a smooth pliable dough. Using a TBSP of vegetable oil, oil the large bowl and place the dough in it, turn the dough over to coat it completely with a thin film of oil. Cover the bowl with a plate or plastic wrap, set the bowl aside and allow the dough to rise for 90 minutes or until doubled in bulk. Divide the dough into 12 to 18 equal pieces( I usually go for 15 equal pieces that I measure on my scale to be sure they are of equal size). Shape each piece into a neat ball and place in a well greased pan (I use some butter or shortening for this) with rolls touching each other. I use a 9 x 13 pan to hold all the rolls and make 5 rows of 3 rolls each. Some folks use a springform pan.
Let the rolls rise until doubled in bulk (about 45-60 minutes). Meanwhile preheat the oven to 425F if using a metal pan, or 400F if using a glass pan. Once risen, mix the glaze and brush lightly over the tops of the rolls, sprinkle the topping. Bake 25-30 minutes until the rolls are firm and make a hollow sound when tapped. Serve warm or bring to your event and reheat. Enjoy!
Next up, San Francisco sourdough - here are the two loaves after preshaping. Next they will be given a final shaping placed in brotforms (bannetons) and put in the fridge for an overnight rest, baked tomorrow morning.
The loaves after baking --