Make Do Pull-Apart Rolls

When Michael Ruhlman posted a buttermilk dinner rolls recipe on his blog, ruhlman.com, I just had to try it. I'm always on the lookout for a good roll recipe. The problem is that I can't find buttermilk here in Tokyo. I've often substituted half yogurt and half milk whenever a recipe calls for buttermilk so I thought I'd give the recipe a try. Another problem cropped up when I started assembling the ingredients: I had only about 100 grams of yogurt. But wait, I had some cream left over, that makes about 200 grams of liquid now. Looking in the fridge, I had milk, but only low fat. Well, let's just make do and see how the bread turns out.



Looking at the warm, sesame seed sprinkled rolls and the golden glazed crust, I just couldn't wait to sink my teeth in. Yup, this recipe is a keeper for me. I don't normally sleep on a pillow at night, but I could sleep on these pillowy rolls every night. Sweet dreams!


Posted By: Jan Opdahl
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Pull-Apart Dinner Rolls

Adapted from Michael Ruhlman's Buttermilk Cluster Rolls

Makes 12 large rolls

28 ounces (800g) or 51/2 cups bread flour

20 ounces (570g) buttermilk or half yogurt and half milk

1/4 ounce (7g) active dry yeast

1/2 ounce (14g) or 1 tablespoon kosher salt

11/2 ounce (40g) or 2 tablespoons honey

1 egg

1 teaspoon sesame seeds or poppy seeds (optional)

9 inch or 21cm round cake pan

Cooking Process:

Combine the flour, buttermilk (or yogurt and milk), yeast, salt and honey in the bowl of a stand mixer. Attach dough hook and mix on medium until the dough is smooth and elastic, about 10 minutes. Cover and let rise til double in volume, about 2- 3 hours depending on room temperature.

Butter the cake pan on the bottom and on all sides. Cut parchment paper to fit on the bottom and lay it on the bottom of the buttered pan. Turn the paper over and smooth the paper over the bottom of the pan. Turn dough out onto counter and knead well. Divide the dough into 12 equal portions and form each into a tight ball, rolling them on the counter. Arrange the balls around the pan, it will be a tight squeeze. Cover the pan with a damp towel and let rise for about one hour.

Preheat oven to 200°F or 400°C. Just before baking, beat the egg with a touch of water. Brush the egg wash gently over the rolls and sprinkle sesame seeds all over. Bake for 35-40 minutes or until internal temperature reads 195-200°F or 90-93°C.

How to Serve:

Let rest for about 10 minutes before serving.


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