Comments on: Buttermilk Dinner Rolls

By: ali

ali — Thu, 18 Feb 2010 20:59:46 +0000

i do like butter… wasn’t sure where, but just wanted to say: Thanks a lot!

By: ali

ali — Tue, 16 Feb 2010 04:31:32 +0000

They look comforting! It’s a really lovely shot…
I’d really like to try and make them, and wanted to ask if instant yeast can substitute for ADY, and if so should I reduce the amount to about 5 grams?
I was also wondering at what point the optional, good-for-photos melted butter should be applied?
Thank you for posting the recipe, and your helpful follow-up, too!

By: Failure as part of the process « The Food Advocate

Failure as part of the process « The Food Advocate — Sun, 14 Feb 2010 22:56:11 +0000

[...] I originally planned on getting. I’m going to make a burger at home instead- after I make the buns from [...]

By: Buttermilk Cluster Rolls | Edible Rock

Buttermilk Cluster Rolls | Edible Rock — Thu, 11 Feb 2010 14:01:41 +0000

[...] I went to one of my favorite food writer’s blogs, Michael Ruhlman, where I saw his post about Buttermilk Cluster Rolls. He found the recipe in Saveur magazine, and wanted a “soft, comfort-food, James-friendly [...]

By: Live to Cook at Home

Live to Cook at Home — Thu, 11 Feb 2010 03:32:41 +0000

I am late to the party but here’s my entry: http://www.livetocookathome.com/2010/02/micahel-ruhlmans-buttermilk-dinner.html

First time I ever baked bread and it came out great. Thanks for the inspiration!

By: Natalie Sztern

Natalie Sztern — Wed, 10 Feb 2010 19:44:18 +0000

I am blown away with all these fantastic blogs and scrumptious looking rolls…it is really humbling…

By: Sylvia

Sylvia — Wed, 10 Feb 2010 18:42:38 +0000

Thank you! I saw this recipe and bought buttermilk on my way home. They were PERFECT. With my terrible oven, I had to adjust the baking time and tent them at 20 minutes in, but I am totally in love with the result.

By: Carole Buschmann

Carole Buschmann — Tue, 09 Feb 2010 18:49:42 +0000

I have just discovered you and your book. How do the ratios work at different altitudes? I live at 5280 feet and soon will be traveling to 7000 feet and would like to use ratios in that environment. Thanks

By: erik

erik — Tue, 09 Feb 2010 00:36:23 +0000

Well, here is my attempt: http://erikmandersen.wordpress.com/2010/02/08/buttermilk-dinner-roll-fail/

I obviously did something wrong, because I didn’t get much rise and they ended up being very dense. I’ll read everyone else’s posts and watch the video and try again.

Thanks for always having great info on here.

By: Brian

Brian — Tue, 09 Feb 2010 00:12:22 +0000

I was a bit confused that the recipe did not call for proofing the active yeast, so I substituted a slightly smaller amount of instant yeast. As a result, the first rise took about 90 minutes. 25 oz flour + 18 oz buttermilk gave a good amount for our springform pan.

By: Murasaki Shikibu

Murasaki Shikibu — Mon, 08 Feb 2010 20:53:51 +0000

Aside from mine rising a little too much and splitting seams at the top, it came out really nice. I’ll sure make this again. Taste wise I had absolutely nothing to complain about it and my partner loved it!

http://murasakishikibu.blogspot.com/2010/02/buttermilk-dinner-rolls.html

By: Mimi

Mimi — Mon, 08 Feb 2010 20:14:54 +0000

Great looking rolls. Do you still have your starter? You should adapt them yet again to sourdough.

By: ruhlman

ruhlman — Mon, 08 Feb 2010 20:10:58 +0000

cinnamon rolls, brilliant idea, this dough would be perfect!

By: Paul Kobulnicky

Paul Kobulnicky — Mon, 08 Feb 2010 15:46:00 +0000

I’ve made this many times. This is one of those great multi-purpose doughs. You can do the rolls in the spring-form pan or you can do it as a braid in a loaf pan. I’d even use this for cinnamon rolls. I can tell you all that this dough, when baked up, makes GREAT toast.

By: SallyBR

SallyBR — Mon, 08 Feb 2010 14:44:55 +0000

I will have to watch everyone baking these, and join you some other time. It turns out that the bread I made this weekend to follow the Bread Bakers Apprentice challenge (White Bread, number 40 out of 43) – is very similar, and I already had to freeze these rolls because we have way too much bread in the house…

I was tempted to shape them in a pan, but ended up with hamburger rolls instead.

By: SallyBR

SallyBR — Mon, 08 Feb 2010 14:42:07 +0000

On the moth problem – sometimes simply switching everything to Mason type jars is not enough, because the little critters are already in the packaged flour… if you have space in the freezer, freezing your flours, grains, for a couple of weeks (I know, I know, it’s a major pain) kills everything in it, then you can safely transfer to tightly closed jars to prevent contamination from the outside. I’ve had a serious problem 3 years ago in my house, learned all these tricks the hardest possible way…

another thing that seemed to help – dried bay leaves stored inside the flour and also a few spread over the shelves and inside drawers. Apparently moths are anti-bay. Go figure.

By: rockandroller

rockandroller — Mon, 08 Feb 2010 13:34:55 +0000

Gah, why must you tempt me with buttermilk and beautiful rolls now that I am on a dairy and soy free diet (courtesy of my baby’s food intolerances). Curses!

By: Murasaki Shikibu

Murasaki Shikibu — Mon, 08 Feb 2010 11:20:13 +0000

I’m trying out your recipe now as we speak and the dough is rising. I don’t have a thermometer so I’ll have to use my baking instincts. Hoping this will all work out!

By: whine & dine » Blog Archive » Weekend Steak Dinner

whine & dine » Blog Archive » Weekend Steak Dinner — Mon, 08 Feb 2010 05:56:26 +0000

[...] couple of days ago, he also posted a recipe for buttermilk dinner rolls on his blog, and I’ve been looking for a soft roll recipe for a while now. (The bread ratio [...]

By: Debbie

Debbie — Mon, 08 Feb 2010 03:46:34 +0000

I used the revised amounts of 25 ounces of flour and 18 ounces of buttermilk. Dividing the total amount of dough by 12 resulted in approximately 3.7 ounce rolls (I actually used grams for weighing out the rolls though). After 35 minutes in the oven, the internal temperature in the center was still under 150° F. Since the tops were fairly brown at that point, I tented them with foil as suggested by another reader. They baked another 20 minutes before achieving the desired temperature. The rolls rose like crazy! I’m not too experienced with yeast so it’s always a surprise. They have kind of a sourdough smell, which is appealing. The texture was probably a bit doughy for my taste. I’m not sure if the flour should be reduced a bit further. Here are photos of all steps of the process (what can I say, it gave me something to do besides football): http://gallery.me.com/rockiepie258#100175