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Ruhlman’s Buttermilk Cluster Rolls

Source of Recipe

Michael Ruhlman


Recipe Introduction

I saw this bread on cookskorner.com where Skip made it. These are wonderful, pillowy, soft rolls. Make sure to see the notes and links at the bottom for help and info. I did the first rising the same way that CI recommends for their American White Bread – preheat the oven to 200 degrees, when it reaches temperature heat for 10 minutes and then turn off. Put the dough in the oven to rise. I topped with both poppy seeds and sesame seeds like Skip did just because I thought it was prettier and I LOVE poppy seeds.

Recipe Link: blog.ruhlman.com/2010/02/buttermilk-dinner-rolls.html

List of Ingredients

28 oz. AP flour
20 oz. buttermilk, room temp or microwaved for 40 to 60 seconds to take the chill off it
1/4 oz. (1 package) active dry yeast
1 T. kosher salt
2 T. honey
vegetable spray or butter for greasing a springform pan (can use 9-inch cake pan but may be hard to remove rolls)
1 egg
1 teaspoon poppy seeds (or as desired)
1 tablespoon melted butter, optional (good for photos!)



Recipe

Combine the flour, buttermilk, yeast, salt and honey in the bowl of a standing mixer. Mix on medium till the dough is smooth and elastic, about 10 minutes.

Cover and let rise till doubled in volume (dough shouldn’t bounce back when you press a finger into it). This will take at least two hours, maybe three or more depending on the temperature of your dough and the temperature of your kitchen.

Turn the dough out onto your counter and give it a good knead. Divide the dough into 12 equal portions (about 4 ounces each). Form each into a tight boule by rolling it on the counter. Spray or butter a springform pan. Fit the boules into it, cover it with a towel and let the dough rise for an hour [KIM: I do this in the microwave with the light on underneath].

Preheat your oven to 375 degrees F./190 degres C. Whisk the egg till it’s uniformly yellow.
When the rolls have risen again, brush them with the egg wash, sprinkle them with poppy seeds and bake them for 40 minutes (to an internal temperature of 195-200 degrees F./90-93 degrees C. Brush with the melted butter. Let them rest for about 10 minutes before serving.

Serves 10 – 12. Serve with soft, soft butter.

Link to a video demonstration on how to roll the boules from Bakin’ and Bacon: http://bakin-n-bacon.typepad.com/bakinnbacon/2010/02/michael-ruhlmans-dinner-rolls.html

Skip’s notes: Last night and today I made the Buttermilk Cluster Rolls from Michael Ruhlman's Blog. I used 2/3 the amount of his recipe which tended to overflow in other people's renditions. Also I didn't use his fermentation methods. I refrigerated the dough immediately after mixing in a covered oiled bowl. I did no kneading. The next day I brought the dough out and formed the 13 boules and let them proof for two hours before the egg wash, seeds, and baking. I think they turned out great.