June 7, 2012
It's raining outside. Perfect for baking. Tonight we're having friends over for our weekly Game of Thrones gathering. Unfortunately, we missed last week's episode, so tonight we're planning to watch the last two episodes of the season, and I can't wait to see how they wrap it all up!
As for the rolls, they are going to accompany a nice big bowl of lentil soup made from a recipe I picked up at the Rhinelander back when I was a kid. I'll share it with you soon. It's a household favorite.
Buttermilk Yeast Rolls
1/4 cup lukewarm water
2 1/4 teaspoon active dry yeast
1 tablespoon mild honey
2 teaspoons salt
1 cup buttermilk
3 1/2 cup unbleached all purpose flour
1/4 cup butter, melted
1 egg, beaten with a splash of water
Stir the yeast into the water in a bowl until it has dissolved. Let sit for 5 minutes. Add the honey, salt, and buttermilk and stir until combined.
Add the flour and the melted butter, and knead until smooth and elastic - 6-10 minutes. (I use a bread machine or a stand mixer to knead, but you can knead by hand on a floured surface if you prefer.) Place dough in an oiled bowl, cover with a damp tea towel, and let rise for approximately 90 minutes, or until doubled in volume.
Turn the dough out onto a floured surface or silpat mat, and knead a few times to deflate the air bubbles.
Divide the dough into 9 equal portions. Roll each portion into a ball, and space evenly over a parchment or silpat lined cookie sheet. Cover with a damp tea towel, and let rise for another hour.
Preheat oven to 375°F. Crack the egg into a bowl, add a splash of water, and beat until combined. Brush the tops of your rolls with the egg wash, coating as far down the sides as you can.
Place the rolls in the oven on the middle rack, and bake for 15-20 minutes, rotating the cookie sheet after 10 minutes. Remove from the oven when the tops are golden brown.
Transfer to a wire rack, and allow the rolls to cool for 10 to 15 minutes before serving. Enjoy!
Recipe from Gourmet, December 2004 - Epicurious.