Sunday= the perfect day to make home baked rolls for a family dinner. I made these absolutely delish Small Batch Buttermilk Cluster Rolls (twice) last week. I loved the way they look after being baked in a springform pan.
Buttermilk Cluster Rolls
Easy to make small batch Buttermilk Cluster Rolls are light and fluffy and perfect for any dinner!
Ingredients
- 2 cups buttermilk , warmed to about 110 degrees
- 2 ¼ teaspoons active dry yeast, or ¼-ounce packet
- 1 teaspoon salt
- 1 tablespoon honey or sugar
- 4-5 cups all-purpose flour
- 1 egg + 1 teaspoon water
- 1 tablespoon sesame seeds, (optional)
Instructions
- In the bowl of a stand mixer whisk together buttermilk, yeast, salt, and honey. Let sit until foamy – about 10 minutes.
- Add flour one cup at a time, adding additional flour if needed to make a soft but not sticky dough. Mix on medium-low speed until dough forms a ball and pulls away from the side of the bowl.
- Cover bowl with plastic wrap and set aside in a warm place to let dough rise until doubled in size, about 1- 1 ½ hours.
- Grease a 9-inch round springform pan. Uncover dough and divide into 12 portions. Roll each dough piece into a ball and place in pan.
- Cover pan with plastic wrap and let rolls rise until doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 375 degrees. Place rack in the center of the oven.
- In a small bowl, whisk together egg and 1 teaspoon of water. Uncover dough and brush egg mixture over the top. Sprinkle with sesame seeds if desired.
- Bake rolls until golden brown, about 25-30 minutes. Watch and cover rolls with a sheet of foil if they begin to brown too much.
- Transfer to a wire rack and let cool at least 15 minutes before serving.
Equipment
- 1 9 inch springform pan
Did you make this recipe?
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