My Mom's Recipes And More

Wednesday, December 21, 2005

Buttermilk Cluster

Makes 12 to 18 rolls, depending on size
6 1/2 cups (750 grams) bread or all-purpose unbleached flour
1/2 tablespoon salt
1 envelope (2 1/2 teaspoons) active dry or instant yeast, or 1 15 gram cake fresh yeast
1 tablespoon warm water
1 3/4 cup buttermilk
1 tablespoon honey
Glaze:1 egg beaten with 1 teaspoon water
Topping:1-2 tablespoons seeds (poppy, sesame) or grains (cracked wheat, rolled oats)
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Combine the flour and salt in a large bowl. Combine the warm water and yeast in a small cup and allow to proof for 10 minutes.
Pour the yeast, buttermilk, and honey into the flour mixture and mix well. If the dough is so dry that some of the flour won't stick, add a bit more buttermilk or water..
Full Recipe -By Floydm

*** I think 220C is high..next time , I'll bake it half time in high tep. and then in 180C, I think It will be better less brown ***

# posted by Chanit H. @ Wednesday, December 21, 2005

Comments:

What beautiful rolls!

# posted by

Michele : 9:06 AM, December 22, 2005

Thank you michele and Welcome ! :-)

# posted by

chanit : 2:35 PM, December 22, 2005

Just drool over your bakes...:)

# posted by

sailu : 6:04 PM, December 22, 2005

sailu - Thank you, Thank you - dear ! :-)

# posted by

chanit : 7:39 AM, December 24, 2005

Hi, did you greased the baking pan for this recipe? If yes, did you use butter or shortening like Crisco? I'm thinking of trying the buttermilk cluster recipe. Thanks in advance. - Catherine.

# posted by