Here is another buttermilk recipe; the third I've made this summer - starting with buttermilk fried chicken, then the buttermilk pie and now these. This recipe was the easiest of all with a quick 6 minute knead using the dough hook on my mixer and then letting the dough rise a couple of times. The results made me smile. The rolls turned out so big and fluffy. They are a very bready roll, not particularly light in texture but very tasty. Now I can't wait for winter so I can start making hearty soups and stews again, with these delicious rolls as an accompaniment.
Buttermilk Cluster
1⁄4 oz. active dry yeast
1⁄2 tsp. sugar
1 3⁄4 cups buttermilk
1 tbsp. honey
5 cups flour
1 1⁄2 tsp. kosher salt
Unsalted butter, for greasing
1 egg
1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, and 1⁄4 cup water heated to 115°; let sit until foamy, about 10 minutes. Whisk in buttermilk and honey; add flour and salt. Mix on medium-low speed until dough forms a ball and pulls away from the side of the bowl, 6–8 minutes. (Sprinkle in a little water if dough seems dry.) Cover bowl with plastic wrap and set aside in a warm place to let dough rise until doubled in size, about 2 hours.
2. Heat oven to 400˚. Grease a 9" round springform pan with butter. Uncover dough; divide into 12 portions. Roll each dough piece into a ball; transfer ball to pan; repeat with remaining dough. Cover pan with plastic wrap and set aside to let dough rise until doubled in size, about 1 hour. In a small bowl, whisk together egg and 1 tsp. water. Uncover dough and brush egg mixture over the top. Bake until golden brown and an instant-read thermometer inserted into the center of dough registers 190°, about 35 minutes. (Mine took 45 minutes). Transfer to a wire rack and let cool for at least 15 minutes before serving.
3 comments:
I love your fun buns!
Steve is going to have to try to make these They look so good.
Sourdough Scones From Oregon Restaurant
October 23, 1986|ROSE DOSTI | Times Staff Writer
Dear SOS: Hope you can help. During a trip to the Pacific Northwest, we stopped in Bend, Ore., and had a delightful dinner at the Pine Tavern restaurant. To start the dinner, we were served several baskets of the most delicious scones we have ever tasted. We complimented the owner and he said they were from his grandmother's recipe. Is there a chance you could obtain the recipe?
--LESLIE
Dear Leslie: These fried sourdough scones are quite lovely and light. The starter must mellow for 48 hours before it can be mixed with the batter.
PINE TAVERN SOURDOUGH SCONES
1/3 cup water
2 tablespoons plus 1 teaspoon yeast
1 3/4 cups flour
1 tablespoon sugar
1/3 cup Sourdough Starter
2 tablespoons butter
1/4 cup powdered milk
1 egg
1 teaspoon honey
Oil for deep-frying
Add water to yeast. Stir to dissolve. Add flour, sugar and Sourdough Starter. Mix thoroughly. Add butter, milk, egg and honey. Knead dough on lightly floured board. Shape into rectangle and cut into 2-inch triangles. Roll into circles and flatten to 1/2 inch. Allow to rise until tripled in bulk.
Heat oil to 350 degrees. Drop scones into hot oil and fry until golden brown on all sides. Makes 6 to 12 scones.
Sourdough Starter
1 cup tepid water
1 envelope dry yeast
1 1/2 cups plus 1 tablespoon flour
Add water to yeast to dissolve. Let mixture stand in warm place 30 minutes. Gradually add flour to yeast mixture, mixing lightly. Cover and place in warm place free of drafts 48 hours before preparing scones.
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