These are soft and very tall pullapart rolls with tender crusts
Prep Time
1 hr 35 mins
Dificult
Medium
Servings
2 hrs 30 mins
Ingredients
Instructions
Dissolve 1 tablespoon sugar in warm water in a small bowl
and sprinkle the yeast over the water. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
In a bowl
mix together the potato flakes
whole wheat flour
and unbleached flour. In a large bowl
mix together the buttermilk
softened butter
2 tablespoons of sugar
salt
and egg until the mixture is well combined. Pour the yeast mixture into the buttermilk mixture
and add the flour mixture by half cups
stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface
and knead until smooth and elastic
about 3 minutes.
Shape the dough into a ball
oil the surface with vegetable oil
cover
and let rise in a warm place until doubled
about 1 hour.
Gently punch down the dough
and divide into 9 equal pieces. Shape the pieces into balls. Grease an 8x8-inch baking dish
and place the rolls into the dish so the rolls slightly touch each other. Brush the tops with melted butter. Cover the rolls with plastic wrap
and allow to rise in a warm place until doubled
30 to 45 minutes. The rolls should rise above the top of the pan and be crowding each other.
Preheat oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown
25 to 30 minutes.
Brush the tops of the hot rolls with another coating of melted butter
allow to cool slightly
turn the rolls out of the pan
and pull apart. Serve warm.
Cook's Note:
The purpose of warming the buttermilk is to decrease the amount of time needed for the first rise. Buttermilk may curdle slightly when warmed; that's OK.
