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).
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
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
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