Cooking with Love

Monday, November 23, 2009

Dinner Rolls - not only for dinner...

I work long hours. Fact. I don't mind. I juggle through my work life, my home life, my mommy life and also I am a thats life. I do my best. Try not to forget anything. Usually do. Today I forgot to by rolls for the kids school lunch. I've made the pita pockets and felt like trying something new. I had my eye on these from Chanit's blog. They are pretty easy to make.
The original recipe is by Dan Lepard and can be found here.

Buttermilk Buns

1 sachet instant yeast
50g wholemeal flour
450g strong white flour, plus extra for dusting
2 tsp salt
50g soft butter
200ml cultured buttermilk
Oil, for kneading

Mix the yeast, wholemeal flour and 100ml warm water in a small bowl and set aside for half an hour. Put the white flour and salt in a large mixing bowl, and rub in the butter. Stir the buttermilk with the yeast mixture, then add to the flour, along with enough water (about 50ml) to make a soft, sticky dough.

Cover the bowl for 10 minutes, oil a 20cm area of work surface and knead the dough on it for 10 seconds. Return the dough to the bowl, cover, and repeat the kneading procedure twice more at 10-minute intervals. Once kneaded the final time, leave the dough to rest for 45 minutes.

Shape the dough into eight equal-sized balls, roll into 10cm long ovals, space out on floured baking trays and dust with flour. Leave for about 30 minutes, to double in size, then bake at 220C (210C fan-assisted)/ 450F/gas mark 8 for 15 minutes. Remove and, as they cool, cover with a cloth to keep them soft.



I can smell them, they look great, good job.

Paz said...

Ohhh! Ahhh! They look good!