Buttermilk Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 17 mins |
| Total Time | 1 hr 22 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ cube yeast
- 250 buttermilk, lukewarm
- 350 g wheat flour type 550
- 1 teaspoon honey
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Crumble the yeast into the lukewarm buttermilk and stir until it has dissolved.
- Put the flour with the honey, the salt and the yeast buttermilk in a mixing bowl and knead with the dough hook of the food processor for about 10 minutes until the dough loosens from the edge.
- Then the dough is formed into a ball, returned to the lightly floured bowl, covered and must now rise for half an hour in a warm place.
- After the walking time, the dough is divided into 6 evenly sized pieces, shaped again into a ball and ground (see video) They are placed on a baking sheet lined with baking paper, where they have to rest again covered for 15 minutes.
- In the meantime, the oven is preheated to 220 ° C top / bottom heat.
- Now the dough pieces are brushed with buttermilk and, if you like, powdered with a little flour and cut vertically in the middle with a sharp knife. They now have to be in the oven for about 17 minutes.
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