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: 6rolls
Author: Beth Cato
Equipment
bread machine
food scale
parchment paper
baking sheet
Ingredients
1 1/2cupsbuttermilk lukewarm (100-110-degrees); can substitute soured milk, see NOTE
3Tablespoonsunsalted buttermelted
2Tablespoonswhite sugar
1teaspoonsea salt
3 3/4cupsbread flour
2 1/4teaspooninstant 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.