Latitude Magazine

Buttermilk Dinner Rolls with Roasted Garlic Butter




These fluffy buns will take your breath away. It is truly hard to stop at one! A great one to have made for a long lunch of grazing, plonked in the middle of the table with the butter for guests to serve themselves.

½ cup (125 ml) lukewarm milk

2 tsp dry yeast

1/3 cup (75 g) caster sugar

600 g Minchins Milling high grade

stonegroun­d white flour

1 cup (250 ml) buttermilk

80 g unsalted butter, softened

100 g milk powder

1 tsp fine salt

salt flakes to serve


2 garlic bulbs

1 sprig rosemary, plus extra sprigs

to serve

200 g salted butter, softened

To make the dough, combine lukewarm milk, yeast and 1 teaspoon each sugar and flour in a jug. Stand to activate the yeast for 5 minutes or until bubbles begin to form on the top of the mixture. Transfer to the bowl of a stand mixer fitted with the hook attachment and add remaining ingredient­s. Knead for 5 minutes or until combined into a tight ball. Cover bowl with plastic wrap and leave in a warm place for 2 hours or until doubled in size.

Grease and line a baking sheet with oil. Knock back dough and divide into 12 even pieces. I find weighing the dough then dividing by 12 and measuring out the dough as you go helps for uniformity.

Roll each piece of dough under the palm of your hand, in a circular motion, until a smooth ball forms. Arrange over prepared tray, sitting snuggly next to each other, and cover with a tea towel. Stand for 30 minutes to rise slightly. At this point you could wrap and chill your portioned dough overnight to bake the next day, just pull the buns out 1 hour before baking to come to room temperatur­e.

To make the roasted garlic butter, preheat oven to 160°C. Place whole garlic bulbs on a piece of foil and drizzle with oil. Scatter with rosemary and wrap to enclose. Roast for an hour or until softened then set aside to cool slightly. When cool enough to handle, squeeze bulbs into a bowl and combine with butter and rosemary. Season to taste and stand until required.

Preheat oven to 190°C. Brush buns with extra milk and bake for 25 minutes or until golden. Remove and brush with some of the garlic butter and scatter with salt flakes. Stand to cool for 15 minutes then serve warm with remaining butter.

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