About this recipe:These bread rolls are deliciously tender and have a soft, delicate crust. They have wholemeal flour, instant mash and buttermilk added, which lends a delicious character to the bread. They do exceptionally well with soup.
1 tablespoon caster sugar
4 tablespoons warm water (40 degrees C)
1 (7g) sachet dried active baking yeast
25g instant mash
125g wholemeal flour
250g plain flour
250ml warm buttermilk (no more than 45 degrees C)
50g butter, softened
2 tablespoons caster sugar
1 teaspoon salt
1/2 teaspoon vegetable oil or as needed
2 tablespoons melted butter or as needed, divided
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Dissolve 1 tablespoon sugar in warm water in a small bowl and sprinkle the yeast over the water. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
In a bowl, mix together the instant mash, wholemeal flour and plain flour. In a large bowl, mix together the buttermilk, softened butter, 2 tablespoons of sugar, salt and egg until the mixture is well combined.
Pour the yeast mixture into the buttermilk mixture and add the flour mixture 50g at a time, stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 3 minutes.
Shape the dough into a ball, oil the surface with vegetable oil, cover and let rise in a warm place until doubled, about 1 hour.
Gently punch down the dough and divide into 9 equal pieces. Shape the pieces into balls. Grease an 20x20cm baking dish and place the rolls into the dish so the rolls slightly touch each other.
Brush the tops with melted butter. Cover the rolls with cling film and allow to rise in a warm place until doubled, 30 to 45 minutes. The rolls should rise above the top of the dish and be crowding each other.
Preheat oven to 200 C / Gas 6. Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes.
Brush the tops of the hot rolls with another coating of melted butter, allow to cool slightly, turn the rolls out of the dish and pull apart. Serve warm.
The purpose of warming the buttermilk is to decrease the amount of time needed for the first rise. Buttermilk may curdle slightly when warmed, that's OK.