Sunday= the perfect day to make home baked rolls for a family dinner. I made these absolutely delish buttermilk cluster rolls (twice) last week. I loved the way they look after being baked in a springform pan.
Buttermilk Cluster Rolls
- 2 1/4 teaspoons active dry yeast or 1/4 oz.
- 1⁄2 tsp. sugar
- 1 3⁄4 cups buttermilk warmed or room temperature
- 1 tbsp. honey
- 5-6 cups flour
- 1 tsp. kosher salt
- 1 egg
- 1-2 tbsp. sesame seeds
In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, and 1⁄4 cup water heated to 115°; let sit until foamy, about 10 minutes. Whisk in buttermilk, honey and salt. Add flour one cup at a time starting out with 5 cups, adding additional flour if needed to make soft but not sticky dough.
Mix on medium-low speed until dough forms a ball and pulls away from the side of the bowl, about 6–8 minutes. (Sprinkle in a little water if dough seems dry.) Cover bowl with plastic wrap and set aside in a warm place to let dough rise until doubled in size, about 2 hours.
Heat oven to 400˚. Grease a 9″ round springform pan. Uncover dough; divide into 12 portions. Roll each dough piece into a ball; transfer ball to pan; repeat with remaining dough. Cover pan with plastic wrap and set aside to let dough rise until doubled in size, about 1 hour.
In a small bowl, whisk together egg and 1 tsp. water. Uncover dough and brush egg mixture over the top; sprinkle with sesame seeds.
Bake until golden brown and an instant-read thermometer inserted into the center of dough registers 190°, about 35 minutes. Cover rolls with a sheet of foil if rolls begin to brown too much. Transfer to a wire rack and let cool for at least 15 minutes before serving.