From the kitchen of One Perfect Bite...I have a pan of these rolls sitting in my freezer. While they would be wonderful with Christmas dinner, I plan to use them as slider rolls on New Year's Day. The rolls are simple to make and if you have a stand mixer with a dough hook they are almost effortless to prepare. The topping on the rolls can be varied to taste and I often substitute poppy seeds for the sesame seeds called for in the ingredient list. The recipe makes light and fluffy rolls that I know you will enjoy. Here is how they are made.
Buttermilk Cluster...from the kitchen of One Perfect Bite courtesy of TheFreshLoaf.com
2-1/4 teaspoons active dry yeast
1/2 tsp. sugar
1-3/4 cups buttermilk
1 tablespoon honey
5 cups flour
1-1/2 teaspoons salt
Unsalted butter, for greasing
2 tablespoons sesame seeds
1) In bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, and 1/4 cup water heated to 115 degrees F. and let sit until foamy, about 10 minutes. Whisk in buttermilk and honey, then add flour and salt. Mix on medium-low speed until dough forms a ball and pulls away from the side of bowl, 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.
2) Heat oven to 400 degrees F. Grease a 9-inch round springform pan with butter. Uncover dough and divide into 12 portions. Roll each dough piece into a ball and place in pan. Repeat with remaining dough. Cover pan with plastic wrap and set aside to let dough rise until doubled in size, about 1 hour.
3) In a small bowl, whisk together egg and 1 teaspoon. water. Uncover dough and brush egg mixture over 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. Transfer to a wire rack and let cool for at least 15 minutes before serving. Yield: 12 servings.
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