BUTTERMILK CLUSTER

One of the English expressions that puzzles me the most is “easy as pie.”  That’s because I don’t see anything easy about making the dough,  rolling it out, and mastering the finishing touches that result in a gorgeous pie.  But, I promise  that this bread is  a cinch to make, and much, much easier than pie!  It quickly comes together,  so you can wake up on a sunny Sunday morning and make this bread in time for  brunch.

BUTTERMILK CLUSTER
(adapted from The Fresh Loaf Forum)

Makes 12 to 18 rolls, depending on size

6 to 6 1/2 cups (750 grams) bread  flour
1/2 tablespoon salt
1 envelope (2 1/2 teaspoons)  instant yeast
1 tablespoon warm water
2 cups 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)

Combine the flour and salt in a large bowl. Combine the warm water and yeast in a small cup and allow to proof for 5 minutes.

Pour the yeast, buttermilk, and honey into the flour mixture and mix to form a shaggy mass. Let the dough rest for 15 minutes, then do a 10-20 seconds kneading.  Cover the dough with plastic film, and let it rest for 15 minutes. Repeat the minimal kneading two more times, at 30 and 45 minutes, then let the dough rise for another 45 minutes undisturbed or until almost doubled in size (total bulk fermentation will be  about 90 minutes).

Divide the dough into 12 to 18 pieces. Shape each piece into a neat ball and place in a round dish or spring-form pan close together.

When all of the rolls are in the pan, cover again with plastic and set aside to rise again for 45 minutes to an hour. Meanwhile, preheat the oven to 425.

Uncover the rolls and brush gently with the egg wash. Sprinkle on the grain topping. I used sesame seeds.

Bake for approximately 30 minutes, until the rolls are firm and spring back when tapped.

ENJOY!

to print the recipe, click here

Comments:  I didn’t have a springform pan, and my smaller round cake pan could only fit 11 of the dough balls.   So, I shaped the leftover dough as a small loaf and baked it separately.

            

As I munched on these soft, springy rolls I kept thinking about Thanksgiving dinner :  they are perfect for that occasion, so keep them in mind. Thanksgiving is such a busy cooking day, and this recipe is so easy  that it will be something to give thanks for.  ;-)

Something strange and unexpected happened to the individual loaf I baked.  I sliced it, then placed on the kitchen counter to wrap in plastic and freeze.  But,  I forgot about it for a couple of hours and when I went to search for it, it was gone!   My beloved husband was not around, and one of the dogs is too short to reach the counter, which left two possibilities:

1. I have a double-personality disorder and the “other me” has no self-control.

2. The “other dog” knows how to get the most of those long skinny legs.

I guess we know which one it was (sigh).

I am sending this to Susan’s Yeastspotting

ONE YEAR AGO:  Grilled Lettuce Salad   (you’ve got to try it!)

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