Ingredients

  • 4 ¾ teaspoons yeast
  • 176 milliliters milk warmed
  • 3.25 tablespoons molasses or sorghum
  • 1 kilogram bread flour
  • 1.08 tablespoons salt
  • 1 ¼ teaspoons baking soda
  • 2 ½ egg, beaten
  • 272 milliliters buttermilk
  • 88 grams butter, unsalted melted
  • Topping
  • 72 grams pumpkin seeds coarsely ground
  • ½ egg, beaten

Directions

1. Combine yeast and warm milk and let rest until yeast forms bubbles.
2. Combine dry ingredients. Add remaining ingredients. Add yeast mixture. Knead until smooth. Place in greased bowl and let rise until spider webs form. Knock back. Tear off 60g pieces. Make into rolls. Brush with left-over egg. Top with pumpkin seeds.
3. Let rise, then bake at 350*F (convection), 375*F, GM 5, 190*C oven for 15-20 minutes until golden and bottoms sound hollow when tapped. Cool on wire rack.

Notes
Serving Ideas:Original serves 8, 16 rolls.


Categories
Bread
Keywords
Bread
MacGourmet downloadButtermilk Rolls. To import, drag image to your MacGourmet recipe box.