Chris J L Young

Buttermilk Rolls

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Preparation info
  • Makes

    12

    rolls
    • Difficulty

      Medium

    • Ready in

      4 hr 30

Appears in
Slow Dough, Real Bread
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

Method

  1. Mix the pre-ferment ingredients together, cover and leave at room temperature overnight.
  2. The next day, mix the flours, water and buttermilk for the dough together thoroughly. Cover and leave to rest for 20 minutes.
  3. 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