Makes 1 dozen rolls ~100g each
Red Fife Flour 600g or 5 cups
Water 127g or 1/2 cup
Buttermilk 337g or 1 1/3 cup
Yeast 9g or 3 tsp
Salt 10g or 2 tsp
Butter 45g or 1/4 cup
Honey 75g or 1/4 cup
Method:
Starting with liquids first, combine all ingredients into a bowl. Mix until a soft, ragged dough forms.
Dump out onto lightly floured bench.
Knead for about 5 minutes, or until dough becomes smooth and supple.
Place dough ball into greased container, set somewhere warm for 30 minutes, or until doubled in size. Gently dump onto floured surface again.
Weigh out 1 dozen rolls, about 100g each.
Shape and roll into desired form, place on baking tray.
Proof for another 30 minutes, or until doubled in size again.
If you press lightly on the shaped roll, the indent should fill back in quickly.
Bake at 350*F for 15 minutes.
Brush tops with melted butter, best when enjoyed warm!
