Wednesday, February 10, 2010

Ruhlman’s Buttermilk Rolls

I found the recipe here at Ruhlman's website and followed the direction and recipe to the best of my ability. However, I had a bit of trouble with the cook time and internal temperature. The recipe says, “bake them for 40 minutes (to an internal temperature of 195-200 degrees F./90-93 degrees C.” Mine were 210 degrees F at 28 minutes. They smelled done so it was a good thing I checked.Maybe it was because I cooked these rustic on a jelly roll pan.

Ruhlman’s Buttermilk Rolls
28 ounces/800 grams AP flour (5 1/2 C)
20 ounces/570 grams buttermilk, room temp or microwave for 40 to 60 seconds to take the chill off it
1/4 ounce/7 grams (1 package) active dry yeast (2 1/2 teaspoons)
1/2 ounce/14 grams kosher salt (1 tablespoon)
1.5 ounces/40 grams honey (2 tablespoons)
vegetable spray or butter for greasing a 9-inch pan
1 teaspoon sesame seeds (or poppy seeds)
1 egg
1 tablespoon melted butter, optional

Combine the flour, buttermilk, yeast, salt and honey in the bowl of a standing mixer. Mix on medium till the dough is smooth and elastic, about 10 minutes.

Cover and let rise till doubled in volume (dough shouldn’t spring back when you poke it with your finger). This will take at least two hours or more depending on the temperature of your dough and the temperature of your kitchen.

Turn the dough out onto your counter and give it a good knead. Divide the dough into 16 equal portions (about 3 ounces each). Form each into a tight ball by rolling it on the counter (see video). Spray or butter a 9-inch square pan and line with parchment. Fit the balls into it, cover it with a damp towel and let the dough rise for an hour.

Whisk the egg until it’s uniformly yellow. When the rolls have risen again, brush them with the egg wash, sprinkle them with the seeds and bake them for 40 minutes (to an internal temperature of 195-200 degrees F). Let them rest for about 10 minutes before serving, if you can wait that long.

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