Vintage Buttermilk Dinner Rolls
My favorite recipes are usually the old ones. They don’t have canned soup, packaged mixes, or processed ingredients.
I had a giant mason jar filled with raw buttermilk that needed to be used.
One of the ten thousand wonderful things about raw milk is that it never spoils. It simply changes. Milk naturally sours. It will eventually coagulate. It will then become curds and whey.
It is always edible.
Never spoils.
Isn’t that amazing?
Storebought milk can really hurt you if you were to consume it after the expiration date. But not the real stuff.
So, I had a fantastic amount of buttermilk that was evolving in my refrigerator that I wanted to use before it became cheese.
Great things to do with fresh buttermilk:
- Pancakes
- Waffles
- Cornbread
- Buttermilk Rolls
These rolls are delightful. Soft, light, and slightly sweet.
Buttermilk provides acid to the recipe. You may have heard of the “Salt, Fat, Acid, Heat” thing; these are the elements to great cooking.
And the things that make these rolls delightful.
Let’s make some!
Grab a heavy-duty mixer and insert the dough hook. Add the first 3 ingredients to the bowl (1/2 cup very warm water, honey and yeast). Put the lid on the mixer, give it a quick spin (to combine ingredients) and let the yeast activate.
While the yeast is activating, get the other ingredients ready-
- Melt the butter.
- Warm the buttermilk.
- Grind 4 cups of hard white wheat berries and
- Sift the fresh-milled flour.
Once the yeast is activated (it will be very foamy and bubbly), add the melted butter, warm buttermilk, and beaten egg into the mixing bowl on top of the yeast.
Next, add 3 cups of flour, sugar, and last, sprinkle the salt on top. Mix on low to incorporate.
Set mixer on medium to knead the dough for 7 minutes. After kneading, remove the dough hook & cover the dough and let it rise until double (about an hour). This will be a very soft, sticky dough.
Shape dough into balls about the size of golfballs. Arrange the rolls closely in the pan so after they rise they will touch slightly.
Cover the yeast rolls (with plastic wrap or light clean towel) and let rise 30-60 minutes.
Melt 1/4 cup of butter and drizzle over the risen rolls prior to baking.
Bake 375 degrees 10-12 minutes (or until brown).
These are to die for. So soft and delicious!
XO,
Candi
| Servings |
rolls
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- 1/2 cup water warm
- 1 tbsp honey
- 1 tbsp yeast
- 1/4 cup melted butter
- 1 cup buttermilk warm
- 1 egg beaten
- 1 tsp Salt
- 3 cups SIFTED fresh milled flour I use fresh milled - hard white wheat berries (see instructions)
- 1/3 cup cane sugar
- 1/4 cup butter melted (to drizzle on top before baking)
Ingredients
|
|
Grab a heavy-duty mixer and insert the dough hook. Add the first 3 ingredients to the bowl (1/2 cup very warm water, honey and yeast). Put the lid on the mixer, give it a quick spin (to combine ingredients) and let the yeast activate.
Warm the buttermilk. Melt the butter.
Grind 4 cups of hard white wheat berries and sift.
Once the yeast is activated, add the warm buttermilk, melted butter, and beaten egg into the mixing bowl on top of the yeast. Add 3 cups of the flour, sugar, and salt on top. Mix on low to incorporate. Add additional flour until the sides of the mixer begin to clean. This is a sticky dough.
Set mixer on medium to knead the dough for 7 minutes. After kneading, remove the dough hook & cover the dough, and let it rise until double. This will be a very soft, sticky dough.
Shape dough into balls about the size of golfballs.
Cover the yeast rolls (with plastic wrap or light clean towel) and let rise 30-60 minutes.
After rising (and before baking) melt 1/4 cup of butter and drizzle over the rolls.
Bake 375 degrees 10-12 minutes (or until brown on top).
