Proof Yeast
30 g Warm water
10 g regular dried commercial yeast
Liquid Mixture
250 g Full Fat ButtermilkNot low fat or non-fat
65 g Heavy CreamThe kind you use for whipping cream
145 g Water
200 g Sourdough StarterYou can use discard if you wish
1 Large egg
40 g White Sugar
14 g Sea salt
Flour Mixture
200 g Bread FlourYou can use only AP flour if you wish
520 g All Purpose flour
Additional Ingredient
40 g Soft Butter(salted butter)
Glaze
1 Large egg
10 g Heavy Cream
1 Small pinch of salt
Topping
Sesame seeds
Directions
1First proof your yeast. In a small dish mix the 30 grams of warm water with the 10 grams of dried yeast and allow it to set while you get your other ingredients ready.
2In a medium saucepan combine 250 grams of buttermilk and 65 grams of heavy cream. While stirring bring the mixture to 180F or the scalding point. Remove mixture from heat and add 145 grams of cool/cold water. Let it cool until just warm (below 115F). Then beat in one egg, 40 grams of sugar and 14 grams of salt.
3Pour the buttermilk liquid and yeast mixtures into your mixing bowl.
4Add the bread flour and AP flour to your mixing bowl. Turn the mixer on medium low (2) on the Kitchen Aid and mix with the dough hook for 10-15 minutes or until the dough has cleared the bowl. Cover the bowl with plastic wrap and allow it to set for 15 minutes.
5Turn the mixer on 3 and add the soft butter in pieces while the mixer is mixing the dough. Mix until the butter is incorporated. Remove the mixing bowl from the mixer. Cover the mixing bowl with plastic wrap and allow the dough to set in a warm place until dough has doubled (about two hours).
6Once the dough has doubled. Press it down gently until it collapses. Then remove the dough from the bowl and divide it into pieces. I made 21 rolls at 64 grams each.
7Shape the rolls into small balls, coat with oil and place into an oiled baking pan. I used one 13x 9" pan and one 8" round cake pan. Cover the rolls with plastic wrap and allow to almost double in size (about one hour).
8Make your glaze from one egg, 10 grams of heavy cream and a pinch of salt. Beat well together and then use to glaze the tops of the rolls. Sprinkle sesame seeds on top liberally.
9Bake rolls at 375F for 22-30 minutes or until they are nicely browned and done.
Serve warm with lots of butter.
Ingredients
Proof Yeast
30 g Warm water
10 g regular dried commercial yeast
Liquid Mixture
250 g Full Fat ButtermilkNot low fat or non-fat
65 g Heavy CreamThe kind you use for whipping cream
145 g Water
200 g Sourdough StarterYou can use discard if you wish
1 Large egg
40 g White Sugar
14 g Sea salt
Flour Mixture
200 g Bread FlourYou can use only AP flour if you wish
520 g All Purpose flour
Additional Ingredient
40 g Soft Butter(salted butter)
Glaze
1 Large egg
10 g Heavy Cream
1 Small pinch of salt
Topping
Sesame seeds
Directions
Directions
1First proof your yeast. In a small dish mix the 30 grams of warm water with the 10 grams of dried yeast and allow it to set while you get your other ingredients ready.
2In a medium saucepan combine 250 grams of buttermilk and 65 grams of heavy cream. While stirring bring the mixture to 180F or the scalding point. Remove mixture from heat and add 145 grams of cool/cold water. Let it cool until just warm (below 115F). Then beat in one egg, 40 grams of sugar and 14 grams of salt.
3Pour the buttermilk liquid and yeast mixtures into your mixing bowl.
4Add the bread flour and AP flour to your mixing bowl. Turn the mixer on medium low (2) on the Kitchen Aid and mix with the dough hook for 10-15 minutes or until the dough has cleared the bowl. Cover the bowl with plastic wrap and allow it to set for 15 minutes.
5Turn the mixer on 3 and add the soft butter in pieces while the mixer is mixing the dough. Mix until the butter is incorporated. Remove the mixing bowl from the mixer. Cover the mixing bowl with plastic wrap and allow the dough to set in a warm place until dough has doubled (about two hours).
6Once the dough has doubled. Press it down gently until it collapses. Then remove the dough from the bowl and divide it into pieces. I made 21 rolls at 64 grams each.
7Shape the rolls into small balls, coat with oil and place into an oiled baking pan. I used one 13x 9" pan and one 8" round cake pan. Cover the rolls with plastic wrap and allow to almost double in size (about one hour).
8Make your glaze from one egg, 10 grams of heavy cream and a pinch of salt. Beat well together and then use to glaze the tops of the rolls. Sprinkle sesame seeds on top liberally.
9Bake rolls at 375F for 22-30 minutes or until they are nicely browned and done.
Serve warm with lots of butter.
AuthorTeresa
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