Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Halex on February 10, 2012, 06:57:00 am
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Soft Buttermilk Rolls
Easy to do.
Dough very sticky, Tenina advises to use wet hands. I had a dipping bowl next to me, it worked very well.
They have been out of the oven a few minutes, couldnt resist... Never had really soft rolls before, BUT YUMMMMMM
The recipe says 16, I managed 9 at a push, 8 would be what I woud be aiming for.
Made these for dinner tonight to go with salad & pork steaks.
She says serve hot, will put them in the oven later to heat them up.
Will make again for sure
Hally
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Snap Hally. I had to make some rolls for my visitors this morning so decided to try this one as I had plenty of frozen buttermilk. They certainly live up to their name and are soft rolls. I had to cook mine 35 minutes but they still stayed soft and I got 15 out of my batch of dough. I enjoyed them even though I do prefer crisp tops on my rolls - a lot of people prefer them soft though so this recipe is perfect for that. Forgot to take a photo so this is of some of the frozen rolls.
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Mine took 15 mins to cook in my oven, mine oven must be superfast,LOL
Yes they are lovely.
Yours look great, well done for getting 15, dont know where I go wrong to always make less than everyone else. Its not because they have been eaten, I always confess.
H :)
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Hally, I divide the dough into 4 with my plastic pastry cutter then cut each quarter into 4. For dinner rolls this is the perfect size but 8 would be the right size for a lunch roll.
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I divide into half, then half then half, 8 rolls. Yes i think we like lunch size ones :) ;D
H :)
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These look great girls.
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Not happy as I have not got my book yet to try this yummy recipe. I have lots of buttermilk in the freezer. Bwaaaaaaa!
Gert
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I love recipes which clear things out of my freezer Gert - 2 packages out today.
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You bet Judy.
Tomatoes are so cheap now that I am filling up the freezer I just emptied.
Can't wait for the new cookbook even though I swore off cookbooks!
Gert
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Making these tomorrow. Am away again for the weekend but this time I bought my TM and some cookbooks if I have time for cooking ;D
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Making these tomorrow. Am away again for the weekend but this time I bought my TM and some cookbooks if I have time for cooking ;D
Have a good break CP :)
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If you like a soft bread roll, then you can't go past these. They are of course are half brother to Tang Zhong bread. I made a few changes. I ran out of buttermilk so made a mix of 1/2 yoghurt and 1/2 milk. I also brushed with egg wash as I don't like white rolls. It made 13 rolls for me and baked for 20 mins, turning the tray around 1/2 way through. 5/5. Thanks Tenina.
These could be the answer to those who want fresh rolls quickly. Make the Roux and have it on hand. Heat it and add the other ingredients.
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I made these today, but made 6 large rolls for lunch. I wanted to make those lovely flat hamburger rolls, so I sprayed my Silpat mat with oil and covered them with it on the tray to make them spread rather than rise.
I think I put too much sugar in and not enough salt as they tasted sweet. Texture wasn't as soft as I expected, either.
I'll try again, though as I liked the quick Tang Zong method.
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I watched Tenina making these at the Cooking Class in Albany recently. She wrapped the dough tightly in the Thermo Mat and then popped a blob of the dough in a glass of room temperature water. When the dough floated to the top of the glass it was ready to shape.
She barely moved the dough. She shaped it gently as it came out of the TM, then wrapped it. When it was ready she cut the dough and rolled each piece very gently in a wet palm.
I made these last night and they were absolutely divine. I ended up with 14 dinner rolls and they were soft and delicious. I did add 1/2 tsp salt, whereas the recipe says a pinch. I brushed with milk and cooked on 200C. They were golden and gorgeous on top. My guests were immensely impressed!
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I made this in my Thermo Chef. I did split the mix in two and mixed them separately as my machine had trouble mixing the dough. It seems to have trouble with really sticky dough. I had to stop the mixing a couple of times as the machine was overloaded. I did perservere, and the resulting rolls were light, fluffy and delicious. My DS thought they were too sweet, but everyone else liked them.
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MJ thanks for the reminder about the glass of water. I keep forgetting it.
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Sweet soft fluffy rolls. Reminds me of the McDonalds buns. They are way too sweet.
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Just made these today and they are delicious. The kids love them, I think it's easier for them to eat the soft rolls. I had no buttermilk so substituted half yogurt and half milk as per Achookwoman's suggestion. Will definitely make them again.
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This has fast become my favourite bread dough recipe. I am adapting it for my own needs but the original really doesn't have to be tampered with. I just like to experiment!
I have made this into a free form loaf and cooked it for forty mins on a pizza stone lined with baking paper.
Today I made it with half wholemeal flour and it is beautiful. I also reduced the sugar down to 20g.
The reason I like this bread so much is that because it is soft it tends to keep a bit better and it is also more appealing to my children.
I'm going to try it in a loaf tin tomorrow to see how that goes. i've also frozen half of my loaf tonight for times when we need fresh bread and I don't have time to make it.
This, to me, is the nearest you can get to the soft shop bought breads. I really like it.
And as an aside, I have noticed the biggest change in my children since they haven't eaten commercial bread. I never bought cheap white bread - always brands that I thought were healthier, but the difference in their little personalities since making my own is a delight.
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Made this today - tweeked a touch this way. Didnt realise I didnt have all of the buttermilk when I started making it so in the second part I made one cup of milk with 1 tsp of vinegar to make buttermilk. I also used half Spelt wholemeal flour and half bakers flour.
Still tasted great and soooo soft !
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Hello, this is my first post :) And the rolls are my first recipe from the FFS book too! They were great. I didn't have buttermilk, so used milk with a tsp of vinegar. I've never made a roux at the start of a bread recipe before, so it was fun to try something different. I managed to get 13 rolls from my dough. I found the rolls sweet & very soft - perfect for kids or with jam. I'll definitely make these again.
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Hello inthekitchen, welcome to the forum with your first posting and thank you for your review. Why not pop over to the Home page and post an introduction in the Introduce Yourself thread so that we all get a chance to welcome you to our forum.
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Saw the recipe on Tenina's site, http://tenina.com/2011/01/soft-buttermilk-rolls/ is that the same recipe as this?
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Yes it is Rob.
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Saw this this morning and had to make make them they are so yummy, just had two for lunch, I made 12 from mine, no photo they don't look pretty .
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I saw this one this morning too and just had to make it. I didn't have buttermilk so I did the squirt of vinegar trick. I also made a loaf instead of rolls. It was so super delicious ate 1/3 of it as soon as it was out of the oven! I will certainly be making this again :)
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Thanks for the reminder. I love these. I got some cream cheap the other day and made butter, so have buttermilk in the freezer.
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I didn't have any buttermilk so used half Greek Yoghurt and milk.
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Yoghurt is a good substitute Brenda.
I reckon this recipe would make the best paris buns. A touch of nutmeg in the dough and some pink icing and coconut sprinkled on top!
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I've just made these rolls for the first time - they are cooling as I type. They look gorgeous and feel very soft. Just going to have them for lunch with the bacon and cauliflower soup, recently given on the forum. Oh, how on earth did I get through all these years without a Thermomix? I just couldn't be without it now.
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Mmmmm, lunch over and the rolls and soup were fabulous. Just one thing, I found the rolls to be a little too sweet to eat with soup (although hubby thought they were just right) If Ii reduce the sugar content in the roux, will that affect the interaction with the yeast? Don't know how to email Tenina, otherwise I'd ask her. Also, if I don't have buttermilk, how much vinegar should I add to 330g of milk please, to get an equivalent? If you haven't yet tried these rolls, please do, they really are smashing.
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Mmmmm, lunch over and the rolls and soup were fabulous. Just one thing, I found the rolls to be a little too sweet to eat with soup (although hubby thought they were just right) If Ii reduce the sugar content in the roux, will that affect the interaction with the yeast? Don't know how to email Tenina, otherwise I'd ask her. Also, if I don't have buttermilk, how much vinegar should I add to 330g of milk please, to get an equivalent? If you haven't yet tried these rolls, please do, they really are smashing.
I've made these many times and have reduced the sugar by half. It's made no difference to how lovely the rolls are.
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I reduce the sugar a little ES. I feel it does need some to counter taste the buttermilk. They are so light.
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Just made them for the first time and happy to say yummy straight from the oven. (http://img.tapatalk.com/d/13/03/14/a2yquma9.jpg)
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Great looking rolls Kyton.
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Yes it is Rob.
I missed your reply, thanks Judy!
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Just made them for the first time and happy to say yummy straight from the oven. (http://img.tapatalk.com/d/13/03/14/a2yquma9.jpg)
Those look Devine.
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I emailed Tenina about these rolls, mainly to say how wonderful the recipe is. I asked about reducing the sugar and the effect that would have on the yeast. She assures me it would be fine to cut down on sugar, but it may mean the rolls take a little longer to rise.
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I'm so used to making bread with buttermilk (Soda Farls and Wheaten Bread) and baking soda (bicarbonate of soda) that using yeast with buttermilk seems an odd idea, very curious to see how these turn out :) (should be useful for my mother in law who comes next week)
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God. Just tried making these and forgot to add the yeast so they didn't really rise. And after 15-20 minutes of cooking in the oven (from cold) they hadn't do much of anything and certainly hadn't browned much. After the 20 minutes I switched the fan onto forced fan mode, and after another 5-8 minutes they where browning a bit.
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Tried again later in the day and remembered the yeast this time and they worked a treat. Son gave two thumbs up, daughter liked them (less enthused) and I thought they went perfectly with my shredded chicken with honey and mustard dip. Or to put it as I said on Facebook
"Nice, soft & fluffy buttermilk rolls which made the most delightful mouth melting shredded chicken sandwich with honey & mustard dip."
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Do you have a FB Thermomix page Tarasis? Love following these for some inspiration. If you do i'd love to know the name and I'll be able to like it.
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I'm http://facebook.com/tarasis but my posts tend to be friends only rather than public (mostly because I don't think to change them).
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I don't know where I went wrong but my rolls were a bit of a disaster. The dough rose well and was sticky but fairly easy to make in to 8 lunch size rolls. During the second rising they gradually spread sideways and when I baked them I ended up with very flat rolls with the rather chewy texture of Turkish bread. They're not inedible but too thin to split in half and certainly not soft. I reduced sugar to 15g otherwise followed recipe exactly, wrapped dough in silicon mat, was gentle etc but no luck. Probably my biggest bread fail to date, don't usually have trouble with bread 😞
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I don't know where I went wrong but my rolls were a bit of a disaster. The dough rose well and was sticky but fairly easy to make in to 8 lunch size rolls. During the second rising they gradually spread sideways and when I baked them I ended up with very flat rolls with the rather chewy texture of Turkish bread. They're not inedible but too thin to split in half and certainly not soft. I reduced sugar to 15g otherwise followed recipe exactly, wrapped dough in silicon mat, was gentle etc but no luck. Probably my biggest bread fail to date, don't usually have trouble with bread 😞
How strange??? I'm sure the bread experts can spread some light on this. Such a shame though cause they really are lovely. I'm planning on making these today for our homemade McDonald's! Hopefully it doesn't go the same way.
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i am no bread expert, it sounds like you over proved the dough
was it a hot day ?
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Hi Uni. I wondered about overproving. I did the "bit of dough in a glass of water" trick but as I was in the middle of transplanting a tree the dough had to wait for about 30 mins before I made it in to rolls after it had proved the first time. Perth certainly hasn't been hot, about 20 degrees, cloud and rain so I proved in a 35 degree oven which I usually do. I think I'll have another go when I have some more buttermilk.
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i never knew about the ,bit of dough in a glass of water trick. thanks Bonsai
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I'm sure all the seasoned professionals already know this but just a little tip for newbies. This dough is very sticky and can be messy to clean the bowl after. I put COLD water to cover the blades and put it on speed 7/8 while I wash everything else up. It's so easy to clean out the bowl after this.
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These are very soft and light. Will be making again. I made 12.
(http://img.tapatalk.com/d/14/01/05/gevude3u.jpg)
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They look great Kimmy!
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Oh here they are! Look great Kimmy.
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They do look good :D
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Nice rolls Kimmy