These buttermilk rolls recipe is really easy to prepare and the rolls are soft on the inside and crispy on the outside. We enjoyed them with savory toppings as well as with some homemade plum jam and fresh cream.
Rolls, buns or Brötchen come in many different shapes and sizes in Germany. Poppy seed rolls, Sesame seed rolls, dinkel rolls, hot dog rolls, full grain rolls, raisin rolls and buttermilk rolls to name a few. I recently began to produce my own butter and whenever one gets a lump of butter there will be a batch of buttermilk as well.
And I mean real buttermilk not to be compared with the products you get at the grocery stores. This is the real thing. But as I am not a buttermilk drinker what was I supposed to use it for. Well you guessed it, buttermilk make a great ingredient in many roll and other baking recipes. Now I enjoy baking and love fresh rolls so this was a no brainer and the final result was really satisfying.
Preparation time: 20 minutes
Baking time: 30 minutes
Resting time: 50 minutes
Total time needed: 100 minutes
Grade of Difficulty: standard
- 380 grams / 13.4 oz. plain wheat flour
- 1 cup buttermilk (luke warm)
- 10 grams dry baking yeast
- 1 tsp. salt
- 1 tsp. maple syrup
- 1 tsp. dried oregano (optional)
- Add buttermilk and yeast to a glass jar, close lid and shake till yeast has dissolved in the liquid
- Add wheat flour, salt, buttermilk yeast mixture and oregano to a large kneading bowl and knead all for at least 15 minutes into a smooth dough. The dough should not be sticky. If it sticks to your hands add a handful of flour to the dough and keep on kneading. If it is still to moist and sticky keep on adding flour one hand at a time till the dough stops sticking to your hands. This stickiness can be irritating and I believe that it has to do with the fact that there are many different kinds of flours on the market.
- Once your dough has been kneaded long enough add some flour to the kneading bowl, place the dough ball on the flour and cover it with a moist cloth
- Let the dough rise for 30 minutes
- Next roll the dough into a thick sausage and divide it into 6 to 8 equal pieces
- Form each of them in your hands to a ball and than place them on a baking tray that has been covered with backing paper. Take care to leave enough space between the rolls as they will rise and grow even bigger when they are baking in the oven
- Cover the rolls once again with a moist cloth and let them rise again for another 20 minutes
- Preheat the oven to 220 degrees Celsius / 428 Fahrenheit with top and bottom heat and bake for about 18 minutes on the middle tray of the oven or till they are golden brown on the top
- Remove buttermilk rolls from oven, let them sit for a few minutes before you serve them . They taste best warm but can as well be enjoyed the next day.
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