Ingredients

  • 1 teaspoon yeast dry
  • 1 ⅓ cups plain flour plus 1 Tablespoon
  • ⅔ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 tablespoons milk
  • 1 ¼ tablespoons butter, unsalted
  • 2 teaspoons molasses
  • ¼ cup buttermilk
  • ½ egg beaten
  • Topping
  • ½ egg beaten
  • ⅛ cup pumpkin seeds coarsely chopped

Directions

1. Combine all dry ingredients. Heat milk and butter until butter melted. Add molasses and cold buttermilk. Add egg. Liquid ingredients should now be body temperature. Add liquid ingredients to dry ingredients. Knead until smooth. Place in greased bowl and let rise until spider webs form. Knock back. Tear off into 6 equal parts. Form into rolls. Brush with left-over egg. Top with pumpkin seeds.
2. Let rise, then bake at 350*F (convection), 375*F (regular) oven for 15-20 minutes until golden and bottoms sound hollow when tapped. Cool on wire rack.

Notes
Serving Ideas:Original serves 3, 6-55g rolls


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