Buttermilk Rolls

These would look handsome next to a bowl of soup or pasta. They'd probably steel the show if you served them for breakfast, warm from the oven with lashings of passionfruit curd. They'd be divine stuffed with Crockpot Sarsaparilla Pulled Pork and Creamy Apple Slaw. They'd be marvelous generously spread with the best Danish butter and slathered with jam and eaten in silence when all the kids have gone to school and there's just you and a pot of coffee, your iPad and a whole morning spread out in front of you. I'm gunning for that last option.



Buttermilk Rolls
slightly adapted from Gourmet Traveller
Makes 12

5g dried yeast
290g "00" flour
190ml buttermilk, lukewarm
60ml canola oil
1 1/2 tablespoon caster sugar
1/4 teaspoon baking powder
1 egg whisked with 1 tablespoon milk, for eggwash

Line two oven trays with baking paper.

Stir the yeast and 35ml warm water in the bowl of an electric mixer. Set it aside for about 5 minutes, until foamy. Add the flour, buttermilk, oil, sugar, baking powder and 1 teaspoon sea salt flakes and, using the paddle attachment, beat on medium-low until it comes together as a dough.

Swap the paddle attachment for the dough hook and mix on low speed for 10 minutes. The dough should be smooth and stretchy. Place it in a lightly greased bowl, turn to coat, cover with cling film and set aside for about 1 1/2 hours, until doubled in size.

Punch the dough down, divide into 12 equal portions and roll them into balls. Place the balls of dough onto the prepared baking trays, leaving enough room between them for the bread to rise and spread a little. Set aside until doubled in size again, about 30 minutes.

Preheat the oven to 205 degrees C. brush the tops of the rolls with eggwash and bake for 15-17 minutes, until golden and cooked through.