Bread Machine Honey Buttermilk Rolls Recipe

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Imagine the joy of biting into a warm, soft roll, freshly baked and lightly sweetened with honey. Now, imagine making those rolls yourself, without the stress and mess of kneading the dough by hand. It's possible with this Bread Machine Honey Buttermilk Rolls recipe!

These rolls are not just any rolls; they are a beautiful blend of buttermilk and honey, resulting in a slightly sweet and incredibly soft texture. The history behind these ingredients is as warm and inviting as the rolls themselves. Farmers, in an effort to use all the products they had on hand, often combined leftover buttermilk from butter-making with honey from their beehives. This created an economical yet delicious bread that has been loved for generations. The tradition of using buttermilk and honey continues in this recipe, bringing a sense of nostalgia to your table.

In addition to their wonderful texture and flavor, these rolls are also adorned with a sprinkle of sesame seeds, adding a subtle crunch and an extra touch of beauty. And don't worry about the process being complicated; the bread machine does the heavy lifting, mixing and kneading the dough for you. All you have to do is shape the rolls, let them rise, and bake them to perfection.

Get ready to fill your home with the comforting aroma of freshly baked Honey Buttermilk Rolls. Grab your bread machine and let's get started on this delightful recipe that will soon become a family favorite!

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INGREDIENTS:

Bread Flour Dynamics: When you're picking bread flour, a notable brand like King Arthur Flour stands out for consistent quality. This flour boasts a high gluten content, which is indispensable for yielding chewy, airy rolls. If you're contemplating an alternative, a combination of all-purpose flour with vital wheat gluten (found in specialty stores) can replicate bread flour's elasticity. But remember, the proportion is crucial; too much gluten can make your rolls dense, while too little won't give them the desired rise. Flour also interacts with moisture from buttermilk and water, so ensure the dough consistency remains pliable.

Cultivating Buttermilk Choices: Traditionally, buttermilk is the liquid left behind after churning butter. For a vegan twist without compromising the tang and texture, mix almond or soy milk with a touch of apple cider vinegar or lemon juice. The acid reacts with baking soda or baking powder (if present) to give a good rise and soft crumb.

Honey's Interplay: Honey isn't just a sweetener; it has enzymatic properties that can affect the final product. Brands such as Manuka are renowned for their unique taste profile and consistency. However, if you're replacing honey, maple syrup or agave nectar could be alternatives. These replacements will alter the flavor subtly but still offer the moisture and sweetness required. Remember, honey interacts with yeast, providing an additional food source and thus might expedite the fermentation process slightly.

Yeast’s Nuances and Interactions: Active dry yeast remains a favorite for its reliability. However, if you’re considering a switch, instant yeast is an alternative. It doesn't require proofing and can be mixed directly with flour. When combining yeast with salt, ensure they don’t come into direct contact in the initial stages, as salt can inhibit yeast activity. The interaction between yeast and sugars (like honey in this recipe) boosts fermentation due to the extra food source for the yeast, leading to a faster rise.

The Butter Factor: The quality and water content in butter can vary. Brands such as Kerrygold are renowned for their rich flavor, resulting from grass-fed cows. When contemplating substitutes, consider high-quality margarine (for lactose intolerant individuals) or ghee for a nuttier profile. But bear in mind, the water content in these replacements differs, so dough consistency may slightly change. Butter also enhances the soft crumb texture in rolls, working with buttermilk to ensure richness.

MAIN STEPS:

Importance of Sequence: The order in which ingredients are added to the bread machine is vital. This ensures that yeast is activated at the right time, without prematurely interacting with salt. Disrupting this order might inhibit proper fermentation and compromise the texture of the rolls.

Flour Surface Kneading: When you remove the dough to knead on a floured surface, resist the urge to use excessive flour. Over-flouring can make your rolls dense and dry. It's crucial to strike a balance where the dough is manageable, not overly sticky, yet retains moisture.

Rise in a Neutral Environment: Letting the rolls rise inside a turned-off oven provides an environment free from drafts. Drafts can cause inconsistent rising or even form a crust on the dough due to drying. This step is pivotal to achieve uniform, fluffy rolls.

Egg Wash Nuances: Applying the egg wash should be a gentle process. If brushed on too vigorously, you risk deflating the risen rolls. This egg wash not only gives a golden finish but helps the sesame seeds adhere to the surface. If an egg wash isn't to your preference, a simple brush of melted butter can impart a rich flavor and a softer crust.

Sesame Seed Application: While they lend a delightful crunch and aesthetic appeal, ensure they're sprinkled evenly. Too much can make the rolls taste overly "seedy", while too few might render them visually sparse. If you're in the mood for experimentation, consider alternatives like poppy seeds or even a sprinkle of flaky sea salt for a savory twist.

Oven Watchfulness: Baking is both an art and a science. While the recipe suggests a 20-minute window, all ovens differ slightly in their heat distribution. Keep an eye on the rolls from the 15-minute mark, ensuring they're browning evenly and not burning. A slight turn of the tray mid-bake can help achieve a uniform golden hue.

SERVED WITH:

Starter: Clam Chowder (USA): A creamy soup made from clams, potatoes, onions, and celery, seasoned with herbs and spices. The rolls can be used to dunk into the soup, soaking up its delicious flavors.

Salad: Waldorf Salad (USA): A refreshing salad made with fresh apples, celery, grapes, and walnuts, mixed in a mayonnaise dressing. The sweet notes from the rolls complement the fruity and nutty elements of the salad.

Main Course: Coq au Vin (France): A classic French dish made by braising chicken in red wine with mushrooms, onions, and bacon. The rolls are perfect for mopping up the rich, wine-infused sauce.

Side Dish: Garlic and Herb Butter Spread (Mediterranean): A flavorful butter mixture made with minced garlic, chopped herbs, and softened butter. Spread it onto the warm rolls for an enhanced taste experience.

Second Course: Roast Lamb with Rosemary (UK): Tender lamb roast flavored with rosemary, garlic, and other herbs. The succulence of the lamb pairs beautifully with the softness of the rolls.

Dessert: Baked Brie with Honey and Walnuts (France): A wheel of brie cheese baked until it's soft and gooey, topped with honey and walnuts. Serve it with the rolls for a sweet and savory treat.

Drink: Chardonnay (Various regions): This white wine is known for its buttery notes and fruit flavors, which can complement the sweet and soft nature of the rolls, especially when they're served with richer dishes.

ALTERNATIVES:

Bread: Irish Soda Bread (Ireland): This traditional Irish bread uses buttermilk to activate the baking soda, giving the bread its rise. It often includes ingredients like currants or raisins and can be sweetened with a touch of honey.

Breakfast: Buttermilk Waffles (USA): Soft and fluffy waffles made with buttermilk, giving them a slight tang and tenderness. They can be drizzled with honey or maple syrup and served with fresh berries or bacon.

Dessert: Honey Cake (Russia): Known as "Medovik," this layered cake consists of thin honey-flavored biscuits stacked with a creamy filling. The taste is rich, with the prominent sweetness of honey.

Bread: Naan Bread (India): A soft, pillowy flatbread often found in Indian cuisines, made with yogurt (similar to buttermilk). It's commonly brushed with ghee or butter and can be sweetened with a hint of honey.

Pastry: Honey and Nut Phyllo Pie (Greece): Known as "Baklava," this is a rich pastry made of layers of phyllo dough, filled with nuts and sweetened with honey.

Biscuits: Buttermilk Biscuits (USA): A Southern classic, these biscuits are buttery and flaky, made with buttermilk to give them their signature texture. They can be served with honey or jam.

Bread: Honey-Buttermilk Cornbread (USA): A fusion of sweet and savory, this bread is made with cornmeal, buttermilk, and honey, resulting in a moist and flavorful loaf that pairs perfectly with soups and stews.

HISTORY:

The marriage of honey and buttermilk in baking is an age-old affair. Honey, as nature's sweetener, was utilized by ancient civilizations, ranging from the Egyptians to the Greeks. Buttermilk, a tangy byproduct of butter churning, found its way into bread recipes across various cultures, mainly due to its ability to add moisture and leaven the bread.

The concept of combining honey and buttermilk to craft rolls, however, is a more contemporary adaptation, likely emerging after the invention and widespread usage of the bread machine in the late 20th century. Bread machines streamlined bread-making, making it simpler and more efficient, paving the way for a plethora of innovative recipes.

While honey and buttermilk individually have deep cultural roots, their combined use in roll recipes doesn't necessarily pinpoint to a particular tradition or community. However, rolls, in general, hold a cherished spot in many cultures' dining tables, whether it's the crusty rolls in Europe or the soft, buttery ones in America. Incorporating honey and buttermilk into rolls added a layer of sweetness and softness that many found irresistible.

The widespread use of bread machines brought about a revolution in homemade bread-making. No longer were bread and rolls exclusive to bakeries or the domain of experienced bakers. The Bread Machine Honey Buttermilk Rolls, with their delightful sweetness juxtaposed with a slight tang, gained popularity swiftly.

Today, Bread Machine Honey Buttermilk Rolls have established their place in many households. Their sweet and soft profile makes them perfect for dinners, special occasions, or even as a delightful snack. Variations might have been introduced over the years, with some adding nuts, seeds, or other embellishments, but the core of the recipe remains beloved.

TIPS:

Consistent Size Rolls: To ensure even baking, it's essential that all rolls are of the same size. Using a scale to measure each portion of dough can help in achieving consistency.

Steam Bake for Initial Minutes: For a slightly crispier crust, introduce steam in the oven during the initial minutes of baking. Method: Place a tray of hot water at the bottom of the oven during the first 10 minutes of baking. Remove it for the remainder of the bake time.

Poolish Preferment: Use half the amount of flour and water from the recipe and all of the yeast. Method: Mix these together and let it sit covered at room temperature overnight. This process will develop a deep flavor profile for your rolls. The next day, add the remaining ingredients and proceed with the bread machine.

Ingredients:

Conversions and Servings: Cups (2 Rolls • About 1lb / 450g) Cups (4 Rolls • About 1.5lb / 680g) Cups (6 Rolls • About 2lb / 905g) Cups (8 Rolls • About 2.5lb / 1130g) Cups (10 Rolls • About 3lb / 1360g) Cups (12 Rolls • About 3.5lb / 1580g) Cups (16 Rolls • About 4lb / 1810g) Imperial (2 Rolls • About 1lb) Imperial (4 Rolls • About 1.5lb) Imperial (6 Rolls • About 2lb) Imperial (8 Rolls • About 2.5lb) Imperial (10 Rolls • About 3lb) Imperial (12 Rolls • About 3.5lb) Imperial (16 Rolls • About 4lb) Metric (2 Rolls • About 450g) Metric (4 Rolls • About 680g) Metric (6 Rolls • About 905g) Metric (8 Rolls • About 1130g) Metric (10 Rolls • About 1360g) Metric (12 Rolls • About 1580g) Metric (16 Rolls • About 1810g)

Directions:

01 - Add Yeast, Flour, Salt, Buttermilk, Butter, Honey, and Water to the bread machine in the sequence recommended by the manufacturer of the bread machine.

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02 - Select the basic or white bread option and the light or medium crust setting, then initiate the dough cycle.

03 - While the machine is kneading your Dough, prepare an oven tray by lining it with parchment or baking paper. Set it aside.

04 - After the Dough cycle is complete, remove the Dough from the bread machine and transfer it to a floured surface.

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05 - Knead the Dough again, adding a bit of extra Flour if the Dough is too sticky.

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06 - Shape the Dough into Rolls and place them on the prepared oven tray.

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07 - Put the tray inside the turned-off oven and let the Rolls rise until they double in size.

08 - Once the Rolls have expanded to about twice their original size, take them out of the oven.

09 - Preheat the oven to 190°C / 375°F.

10 - As the oven is heating, prepare the Egg Wash by mixing Egg Whites and Water in a small bowl.

11 - Gently brush the Egg Wash over each Roll.

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12 - Sprinkle Sesame Seeds over the Rolls.

13 - Bake the Rolls at 190°C / 375°F for approximately 20 minutes, or until they are lightly browned. Serve warm and enjoy!

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Notes:

Preparation of Ingredients: Ensure the buttermilk is well shaken and at room temperature before using. The butter should also be unsalted since the recipe already contains salt.

Preparing Egg Wash: While the oven is heating, prepare the egg wash by mixing egg whites and water. Gently brush the egg wash over each roll for a shiny and golden finish. Be gentle when brushing the egg wash on the rolls, as the dough can be quite delicate.

Alternative Ingredients: If you don't have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 10 minutes before using. Also, if you prefer a different topping, you can use poppy seeds or oats instead of sesame seeds.

Storing: Store leftover rolls in an airtight container or resealable plastic bag to keep them fresh. They can be kept at room temperature for up to 2-3 days or in the refrigerator for up to a week. To reheat, place rolls in a toaster or warm in an oven preheated to 175°C / 350°F for about 10 minutes.

Freezing: These rolls can also be frozen. Wrap the completely cooled rolls in plastic wrap and then in aluminum foil. Label and date the package, and freeze for up to 3 months. To thaw, remove the rolls from the freezer and let them sit at room temperature for a few hours. To reheat, remove the plastic wrap and aluminum foil, and warm in a preheated oven at 175°C / 350°F for about 10-15 minutes.

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Written by: Uncut Recipes

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