BEST BUTTERMILK PULL-APART ROLLS FROM BREAD TOAST CRUMBS RECIPE
Bread lovers beware! These curd rolls are seriously delicious and a little addictive. These rolls come courtesy of my friend Alexandra Stafford of Alexandra’s Kitchen and her new book, Bread Toast Crumbs. I met Alexandra at the Saver Blog Awards last year and have been very impressed with her blog, recipes, and photos ever since. I was thrilled when she let me share a recipe from her book with you, but I have to admit, it took me a few hours of pouring out this delicious book before I decided what to eat. What a recipe to share!
The milk roll is separate from the toasted bread slices
About the book, Toast Crumbs
To give you a little background, the entire book Bread Toast Crumbs is built around the simple recipe for no-knead peasant bread that Mom Alexandra makes with just about every meal. The first section of the book, The Bread, offers many delicious variations on simple farmer bread, including brioche, oatmeal bread, maple bread, whole wheat sandwich bread, pumpkin harvest bread, and even gluten-free farmer’s loaf. the bread.
The second section, Toast, offers recipes that use pre-baked bread, such as Vinaigrette Toasts with soft-boiled Eggs (you know I’ll make this!), cauliflower toast with Gruyere roasted soup, and grilled chocolate and fresh cream sandwiches.
The final section of the book, Crumbs, contains recipes where you can use leftover bread, such as Panzanella (three ways), Green Gazpacho with Tomato Salsa, Baked Pasta with Mushroom, Fontina, and Crumbs. , or pudding brioche bread. . The message is simple: Homemade baking is easy and versatile, so don’t waste a slice! The structure of this book is very creative and informative, and the flavors are sophisticated yet simple.
Simple But Incredible Roll
Everything in this book sounded delicious, but I decided to try something simple and versatile in the hope that it would work for most of you. Dinner rolls seemed safe, but what I wasn’t prepared for was how great a simple dinner roll can be. Despite using a no-knead dough, the curd rolls are very light and delicate. The unusual texture almost reminds me of a potato roll or a Hawaiian roll. I’ve never seen a recipe without kneading produce something so light and airy. I was honestly blown away. You just have to experience them.
Note: The recipe in the book calls for 10 to 12 roll trays. I’ve split the recipe in half below because the last thing I need is two bowls of rolls in our two-person house. 😉 I also made the mistake of cutting the dough into only 8 pieces, but I would definitely recommend 10-12 as it will fit better in the pan and be a more reasonable size.
BUTTERMILK PULL-APART ROLLS FROM BREAD TOAST CRUMBS
These buttermilk pull-apart rolls from bread toast crumbs are incredibly light and delicate rolls of curd couldn’t be easier thanks to the simple no-knead dough.
2 cups all-purpose flour ($0.12)
1 tsp kosher salt ($0.02)
1 Tbsp sugar ($0.02)
1 1/8 tsp instant yeast ($0.10)
1/2 cup boiling water ($0.00)
1/2 cup buttermilk* ($0.30)
3 Tbsp melted butter, divided ($0.40)
Pinch of flakey salt ($0.02)
In a small bowl or liquid measuring cup, pour boiling water over the milk, stir and allow to cool for 10 minutes. Curd may look curdled, but that’s okay.
Add the buttermilk mixture and 2 tablespoons of the melted butter to the flour mixture. Knead until dough forms a sticky ball. Cover the bowl with a wet tea towel or plastic wrap and set aside in a warm place for 1.5 to 2 hours, or until doubled in size.
Grease an 8-inch round or square baking tray. Using two forks, deflate the dough by pulling it away from the sides of the bowl toward the center. Rotate the bowl a quarter of a turn while vacuuming, turning the mass into a rough ball.
Work surface flour. Use two prongs to lift the sticky dough ball from the bowl to a floured surface. Using a bench scraper or a sharp knife, cut the dough into 10-12 pieces. Using your finely ground hands, roughly shape each piece into a circle. It’s okay if there is a slight error in each piece. Place the dough balls on the prepared tray, spaced evenly between them.
Heat the oven to 375 degrees Fahrenheit. Leave the dough uncovered for 20-25 minutes or until the dough has risen to fill the pan.
Remove from the oven and immediately grease the surfaces with the remaining tablespoon of melted butter. Sprinkle a little salt on the face. Let the rolls cool in the skillet for 5 minutes, then flip them onto a cooling rack and invert on a plate.
*I recommend using real yogurt instead of milk and vinegar for this recipe. If you’re concerned about leftover curd, follow these instructions for freezing the yoghurt for later use.
Step By Step Guide
In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon kosher salt, 1 tablespoon sugar, and 1 1/8 teaspoon instant yeast. Make sure to mix them well.
Pour ½ cup of boiling water over ½ cup of curd, stir and leave to cool for about 10 minutes. The purpose of this step is to bring the curd to the correct temperature for fermentation. She goes into more detail about this in the book. It works like magic. The curd may look a little sloppy, but don’t worry. 😉
Add the buttermilk mixture and 2 tablespoons of the melted butter to the flour mixture.
Mix them until they form a sticky dough and there is no dry dough left in the bowl. Cover the bowl with a wet tea towel or plastic wrap and let it rise for 1.5 to 2 hours or until doubled in size.
It looks like this after waking up.
Using two forks, scrape the dough from the sides of the bowl toward the middle, turn the bowl a quarter turn, and repeat the process. This is similar to the movement you make when folding whipped cream, but with a fork and sticky dough. There are already great photos of the process in the book, if you make it through. The goal here is simply to knead the dough and form a ball out of a sticky mass.
Flour a work surface skittishly, then use a fork to lift the sticky dough from the bowl to the surface. Use a sharp knife or dough scraper to cut the dough into 10-12 pieces (I did eight by chance, but they were definitely too big once baked).
Using well floured hands, shape the dough into roughly balls. They don’t have to be perfect and they probably won’t be, because the dough is sticky. Place dough balls in a greased baking dish, spaced evenly.
Heat the oven to 375 degrees Fahrenheit. Bake the rolls in the preheated oven for 20-25 minutes, uncovered, or until they have doubled in size and the pan is filled (negative space in the pan if you make 10-12 rolls instead of eight large rolls). rolls).
Bake the curd rolls in the preheated oven for 20-25 minutes or until golden on top.
Brush the top of the roll with the remaining tablespoon of melted butter…
Then sprinkle a little salt on the face. Oh my God so good.