- 325 gram all-purpose flour
- 200 ml buttermilk
- 1 teaspoon salt
- 50 gram butter
- 1,5 tablespoons baking powder
Kitchen equipment needed
- standmixer or knead the dough by hand
- oven tray lined with parchment paper
Preparation — 20 minutes
COMBINE all-purpose flour with salt and baking powder. CUT the butter into cubes and add them one by one until the dough looks crumbled. POUR in the buttermilk little by little until you’ve reached a dough ball. If the dough is too dry, you can add a little bit more buttermilk. If the dough is sticky, you can add some more flour. But keep in mind the more flour you’re going to add, the dryer the buttermilk rolls will taste. They should be smooth and fluffy. Let the dough ball rest in the bowl for about 15 minutes.
PRE-HEAT the oven to 220 degrees celsius or 430 degrees fahrenheit.
Baking the buttermilk rolls — 10 minutes
Use a dough scraper of knife to divide the dough into 8 equal parts. KNEAD the dough, using your hands, for a few minutes. ROLL them to create smooth and round dough balls. PLACE the small dough balls on the oven tray lined with parchment paper and bake them for about 10 minutes, or until they’re golden brown.
Buttermilk rolls are great with some (salted) butter or jam. Enjoy!