Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

Posted by on Jul 13, 2022 in Blog, Bready or Not, yeast bread | 0 comments

The blog is called Bready or Not, and today we’re decidedly bready with these Buttermilk Bread Rolls that are conveniently made in the bread machine!

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

I can make bread by hand or use my KitchenAid, but the bread machine is my favorite way to mix dough. I never use it for the full baking process.

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

This dough is soft and dreamy to work with. Buttermilk is great for baking because it not only adds dairy to enrich the dough, but acid that causes a chemical reaction resulting in a tender crumb and great flavor.

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

If you don’t keep buttermilk around, no problem: look at the Note at the bottom of the recipe for advice on how to create soured milk as a substitute. I should also add that powdered buttermilk, which is reconstituted with water, also works well in recipes, though I haven’t tried it with this one in particular.

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

These sandwich-sized rolls are great to eat fresh, and like so many breads, is also fantastic to freeze. Throw them in a gallon freezer bag and then thaw a roll as needed in the coming weeks.

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

These Buttermilk Bread Rolls are tender and delicious, strong enough to hold sandwich fixings but soft enough to easily chew. The bread machine makes the mixing and rising process convenient and easy.
Course: Bread, Main Course
Keyword: yeast bread
Servings: 6 rolls
Author: Beth Cato

Equipment

  • bread machine
  • food scale
  • parchment paper
  • baking sheet

Ingredients

  • 1 1/2 cups buttermilk lukewarm (100-110-degrees); can substitute soured milk, see NOTE
  • 3 Tablespoons unsalted butter melted
  • 2 Tablespoons white sugar
  • 1 teaspoon sea salt
  • 3 3/4 cups bread flour
  • 2 1/4 teaspoon instant dry yeast

Instructions

  • Place all of the ingredients in the bucket of a bread machine. Start on DOUGH cycle. Set out a baking sheet with parchment paper.
  • When the cycle is done, weigh the dough on a food scale. Divide it by six to create large sandwich rolls. Split up the dough, using hands form nicely rounded balls, with any rough bits tucked underneath. Place spaced out on baking sheet. When all of the rolls are formed, cover with plastic wrap or a towel to rise in a warm place until puffed, about 45 minutes.
  • Preheat oven at 350-degrees. Uncover the rolls and bake them for about 25 minutes. They should be golden brown and sound hollow when tapped. A digital thermometer discreetly plunged into the center should read about 190-degrees.
  • Cool rolls for at least 20 minutes before slicing open. Store in a sealed bag for up to 3 days. Rolls can also be frozen for later enjoyment.

OM NOM NOM!

    Notes

    To make soured milk, pour 1 Tablespoon of lemon juice or vinegar into a large liquid measuring cup. Pour in milk or half & half to reach the 1 1/2 cup mark as required for this recipe. Let it sit on the counter for about 10 minutes to curdle, then add it to the dough bucket to begin the recipe.

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