Buttermilk Rolls
- 45m Prep Time
- 15m Cook Time
- 1h 0mReady In
Soft and tangy buttermilk rolls made with a rye sourdough starter and a blend of wholemeal and plain flours. Shaped into individual rolls and baked until golden brown.
Ingredients
- 2 1/9 oz rye sourdough starter
- 2/7 lbs water
- 2/7 lbs wholemeal rye flour
- 5/7 lbs wholemeal bread flour
- 5/7 lbs plain flour
- 5/7 lbs water
- 3/8 lbs buttermilk
- 7/10 oz butter
- 8/15 oz salt
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 30.2 mg
- Iron: 2.88 mg
- Magnesium: 32.1 mg
- Phosphorus: 121 mg
- Potassium: 159 mg
- Zinc: 0.91 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 1/9 oz rye sourdough starter
- 2/7 lbs water
- 2/7 lbs wholemeal rye flour
- 5/7 lbs wholemeal bread flour
- 5/7 lbs plain flour
- 5/7 lbs water
- 3/8 lbs buttermilk
- 7/10 oz butter
- 8/15 oz salt
Let's Cook
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Step 1.
Mix the pre-ferment ingredients: 60g rye sourdough starter, 130g water, and 130g wholemeal rye flour in a bowl. Cover and leave at room temperature overnight (about 12 hours).
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Step 2.
The next day, in a large bowl, combine 325g wholemeal bread flour, 325g plain flour, 325g water, and 170g buttermilk. Mix thoroughly until no dry flour remains. Cover and let rest for 20 minutes (autolyse).
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Step 3.
Warm 20g butter until barely melted. Add the butter, 15g salt, and the pre-ferment to the dough. Knead for 5 minutes (by hand or mixer). Cover and rest 10 minutes. Knead another 5 minutes, rest 10 minutes, then knead a final 5 minutes until the dough is smooth and stretchy. Cover and rest 20 minutes.
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Step 4.
Give the dough a single fold: gently stretch and fold one side over the other. Cover and rest 20 minutes. Repeat this fold and rest once more.
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Step 5.
Grease a baking sheet with butter. Divide the dough into 12 equal pieces (about 85g each). Shape each into a tight ball. Place on the sheet about 5cm apart for individual rolls, or closer for batch rolls that join. Dust tops with flour, cover, and let prove at room temperature for 2 hours until puffy.
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Step 6.
Preheat the oven to 250°C/230°C fan/480°F/gas 9+ (as high as it goes). Place the rolls in the oven, immediately reduce temperature to 220°C/200°C fan/425°F/gas 7. Bake for about 15 minutes until golden brown. Transfer to a wire rack to cool.