buttermilk pull-apart rolls

Time is the only thing that keeps me from baking fresh bread on a daily basis. Luckily, these no-knead buttermilk pull-apart rolls require little of that precious commodity thanks to the brilliance of The New Artisan Bread in Five Minutes a Day (discussed previously: brioche, brioche rolls with chocolate).

Buttermilk Pull-Apart Rolls | Tutti Dolci

These pull-apart rolls are simply irresistible with a soft crust and crumb; the buttermilk imparts a subtle tang that begs for a gloss of butter and jam. To use the same dough for free-form boules, please see my friend Liren’s post.

Buttermilk Pull-Apart Rolls | Tutti Dolci

Buttermilk Pull-Apart Rolls | Tutti Dolci

Buttermilk Pull-Apart Rolls | Tutti Dolci

Buttermilk Pull-Apart Rolls
1 cup water (228 grams)
1/2 cup buttermilk, at room temperature (120 grams)
1/2 Tbsp Red Star PLATINUM Yeast
1/2 Tbsp salt
1 Tbsp sugar
3 1/4 cups flour (460 grams)
1 Tbsp unsalted butter, melted
Poppy seeds

Heat water in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Combine warm water, buttermilk, yeast, salt, and sugar in a 3-quart bowl. Gradually mix in flour with a dough whisk or wooden spoon, just until combined. Cover bowl loosely with plastic and let rest at room temperature for 2 hours.

After 2 hours, place the covered dough in the refrigerator to chill for at least 3 hours, or up to 5 days (Dough can also be frozen in 1-pound portions up to three weeks and thawed for 24 hours in the refrigerator before using). When ready to bake, spray an 8-inch baking dish and another small baking dish with nonstick spray and flour board or counter well.

Dust surface of dough with flour and use a floured bench scraper or kitchen shears to cut off a 1-pound piece of dough. Dust the piece with more flour and use floured hands to quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating dough as you go. Use a floured bench scraper to cut dough into nine portions. Repeat with remaining piece of dough, cutting into five portions.

Roll each piece into a ball, gently stretching the dough over itself and pinching together at the bottom. Place 9 rolls seam-side down in square baking dish and 5 rolls in smaller baking dish; rolls should be touching. Cover loosely with plastic wrap and let rest at room temperature for 30 minutes. In the last 10 minutes, preheat oven to 350°F. Use a pastry brush to gently brush rolls with butter; sprinkle with poppy seeds. Bake for about 30 minutes, until golden brown. Let rolls cool to slightly warm before serving.

Yield – 14 rolls
Calories – 120 (per roll)
Carbs – 24

Adapted from The New Artisan Bread in Five Minutes a Day, with permission

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Comments

  1. says

    if not for pesky time, i’d bake fresh bread everyday too. and i also understand why bakers have to get up so early to have bread ready for the early morning crowds: anything worth doing is worth doing right. these look beautiful, well worth the time it took to make them!

  2. says

    What voluptuous Pull Apart Rolls! This would be a great recipe for Super Bowl Sunday. The recipe can be started ahead and then finished to serve those glued to the big screen!

  3. says

    I saw your picture on Pinterest and had to see what your recipe was for the lovely buns. I was nearly thrown off my chair to see that you used the book. WOW! Thank you for trying the recipe and for this absolutely gorgeous post! :)

    Cheers, and thanks for making my day! Zoë

  4. says

    I really love how these rolls look, Laura! So gorgeous (but at the same time the round shape is so adorable!). I’ve accumulated pretty good amount of bread recipes and this will go in there for sure! There’s nothing better than these homemade rolls!

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