Name: Buttermilk Rolls
Prep time: 4 h
Cook time: 15 min
Total time: 4 h 15 min
Yield: Makes 12 rolls
Cuisine: Scottish
Ingredients: 15g/3 tsp fine/table salt; 325g/11½oz/scant 2½ cups plain/all-purpose flour; 325g/11½oz/1⅓ cups water; 170g/6oz/scant ¾ cup buttermilk; 20g/1½ tbsp butter, plus extra for greasing; 60g/2¼oz/¼ cup rye sourdough starter; 130g/4½oz/½ cup plus 2 tsp water; 130g/4½oz/scant 1¼ cups wholemeal/wholegrain (dark) rye flour; 325g/11½oz/2⅓ cups wholemeal/wholewheat bread flour

Preparation info

Makes
12
rolls

Difficulty
Medium
Ready in
4 hr 30

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Matthew tells me that buttermilk was a mainstay of traditional Scottish baking, and that one of its effects is that it helps to soften the crumb of the bread. Once made from the fermented whey left over at the end of butter making, it’s now usually produced by inoculating skimmed milk with a culture of lactic acid bacteria.

Ingredients

For the Pre-Ferment

60g/2¼oz/¼ cup rye sourdough starter
130

Europe
United Kingdom
Dinner
Vegetarian
Bread
Scotland

Method

Mix the pre-ferment ingredients together, cover and leave at room temperature overnight.
The next day, mix the flours, water and buttermilk for the dough together thoroughly. Cover and leave to rest for 20 minutes.
Warm the butter until it is barely melted, then mix it into the dough with the salt and the pre-ferment and knead for 5 minutes. Cover and

Photos

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Ingredients

For the Pre-Ferment

Method

Photos

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