Rosemary Buttermilk Roll Wreath
Serves
30
Total Time
1hrs 25mins
Calories
113
Warm and buttery buttermilk rolls are simply unbeatable. These homemade rolls have a light and fluffy texture and are baked into a wreath shape for an irresistible, edible centrepiece. Try placing a ramekin of ...
- Fresh rosemary2 sprigsdestalked
- Butteras neededmelted
- Fresh yeast30 g
- Water60 g
- Sugar70 g
- Butter60 g
- Buttermilk220 g
- Pink himalayan salt flakes1 teaspoon
- Egg1
- Bread flour680 g
Ingredients
- 1. Add fresh yeast, water, sugar, butter and buttermilk to the TM5 bowl
- 2. Heat - 2 min, 37°C, speed 2
- 3. Then add pink Himalayan salt flakes, egg and bread flour
- 4. Mix - 10 sec, speed 6
- 5. Then add fresh rosemary to the dough
- 6. Knead - 3 min, dough
- 7. Turn out onto floured silicone mat and bring dough together into tight ball
- 8. Wrap and prove until doubled
- 9. Pre-heat a clean lightly floured surface oven - 200°C
- 10. Form into approx. 22 evenly weighted rolls and place on paper lined tray in two concentric circles close to each other
- 11. Brush with melted butter
- 12. Allow to double again
- 13. Bake until light golden - 12-15 min, 200°C
- 14. Brush with any remaining butter whilst still warm
- 15. Serve warm
Method
Make this recipe in the Fresco Recipes App
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