Buttermilk Sourdough Rolls Recipes

Steps:

• Make buttermilk by combining milk and vinegar in a small bowl. Stir and let sit until slightly thickened and curdled, 5 to 10 minutes.
• Mix 1 cup flour, sourdough starter, and buttermilk together in a large, non-reactive bowl. Cover and let dough sit in a warm place, 8 hours to overnight.
• Add 1 cup flour, sugar, baking powder, salt, and baking soda to the dough; knead lightly until well mixed. Turn dough out onto a work surface that has been sprinkled with remaining 1/2 cup flour. Roll or pat dough out to a thickness of about 1/2 inch. Dip a biscuit cutter into melted butter and cut out biscuits. Reserve any remaining butter.
• Place biscuits close together in a greased 9x13-inch pan. Cover and let rest for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Melt any remaining butter and brush over biscuits.
• Bake in the preheated oven until golden brown, about 30 minutes. Serve warm.

Steps:

• Refresh the sourdough starter the night before.
• Mix the buttermilk, butter, yeast and starter until blended uniformly.
• Add flour and salt and mix thoroughly, cover and let rest for 20 minutes.
• Knead for 3 to 4 minutes and stretch and fold the dough, letter style, top to bottom and side to side.
• Place in a straight sided clear container and let rise for 15 minutes.
• Stretch and fold the dough and replace in the container to rise until double in volume.
• Divide into 16 uniform pieces weighing 55 g each and shape into balls.
• Place on parchment paper and cover with oiled plastic.
• Let rise until 1 1/2 times it's original volume (I place one roll in a small straight sided glass to judge the rise).
• Apply an egg wash (1 egg white or egg and 1 tablespoon of water well mixed) and place in a 375F oven near the top of the oven.
• Bake for 8 min and rotate pan 180 degrees. Bake 8 more minutes until internal temperature is 205°F.

Steps:

• In a large bowl, dissolve yeast in water. Beat in the buttermilk, oil, sugar, salt, baking soda and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Divide into 18 pieces; roll into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks.

Steps:

• Mix 3 cups all-purpose flour, buttermilk, sourdough starter, 2 tablespoons cubed butter, and white sugar in a glass bowl. Cover and set in a warm area until double in size, 8 to 12 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine baking powder, salt, and baking soda in a small bowl. Add to flour mixture.
• Knead dough until it is soft but no longer sticky, adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
• Combine 6 tablespoons melted butter, brown sugar, and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
• Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
• Bake cinnamon rolls in the preheated oven until golden brown, 20 to 30 minutes.