Rosemary Buttermilk Roll Wreath
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 25mins
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- Serves
- 30
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- Calories
- 113
Warm and buttery buttermilk rolls are simply unbeatable. These homemade rolls have a light and fluffy texture and are baked into a wreath shape for an irresistible, edible centrepiece. Try placing a ramekin of garlic butter or spinach dip in the gap before serving.
Inspired by: https://tenina.com/recipes/rosemary-buttermilk-roll-wreathrecipe updated 12 Jan 2022
Ingredients
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- Fresh rosemary
- 2 sprigs
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- Butter
- as needed
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- Fresh yeast
- 30 g
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- Water
- 60 g
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- Sugar
- 70 g
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- Butter
- 60 g
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- Buttermilk
- 220 g
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- Pink himalayan salt flakes
- 1 teaspoon
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- Egg
- 1
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- Bread flour
- 680 g
Tools
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Oven
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TM5
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Lightly floured surface
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Baking sheet - 18 x 13"
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Tm5 bowl
Step preview
- Add fresh yeast, water, sugar, butter and buttermilk to the TM5 bowl
- Heat - 2 min, 37°C, speed 2
- Then add pink Himalayan salt flakes, egg and bread flour
- Mix - 10 sec, speed 6
- Then add fresh rosemary to the dough
- Knead - 3 min, dough
- Turn out onto floured silicone mat and bring dough together into tight ball
- Wrap and prove until doubled
- Pre-heat a clean lightly floured surface oven - 200°C
- Form into approx. 22 evenly weighted rolls and place on paper lined tray in two concentric circles close to each other
- Brush with melted butter
- Allow to double again
- Bake until light golden - 12-15 min, 200°C
- Brush with any remaining butter whilst still warm
- Serve warm