Ingredients
Roux
30 g plain baker's flour
30 g golden caster sugar
120 g buttermilk
Dough
350 g plain baker's flour
1 large pinch salt
20 g unsalted butter
210 g buttermilk
7 g sachet instant dried yeast
Method
- Place roux ingredients into Thermomix bowl and cook 3 min/80°C/speed 3. Cool slightly. Leave in Thermomix bowl.
- Add all dough ingredients except yeast to cooked roux Thermomix bowl and mix 10 sec/speed 6. Add yeast and knead 4 min/Interval. Scrape out onto floured silicone mat, shape in a tight ball and enclose in plastic wrap. Prove until doubled.
-
Divide dough into 16 pieces, then shape into rolls with wet hands. (This makes the stickiness easier to cope with.) Place onto a baking sheet lined with baking paper, cover and allow to rise until doubled in size (about 25 minutes). Place into cold oven and bake for 15-20 minutes at 180°C. Serve hot.
