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Herbed Buttermilk Rolls | Dinner Rolls | How to make Small bread rolls

Herbed buttermilk rolls, soft and fluffy dinner rolls made with aromatic herbs and garlic. These soft bread rolls can be served with a delicious soup for a complete meal.
Course Appetizer, Main Course, Snack
Cuisine International
Keyword Bread rolls recipe, Buns recipe, Dinner rolls recipe, Herb flavored buns, How to make bread rolls, How to make dinner rolls with bread flour
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Calories

Equipment

  • Convection oven
  • Bowls
  • Measurings cups and spoon
  • Baking tray/pan
  • Balloon Whisk/Flour Sifter

Ingredients

  • 2 &¼ cups Bread flour All purpose flour can be used
  • 2&¼ teaspoon instant yeast
  • ¾ teaspoon salt
  • 1 tablespoon sugar
  • ½ cup buttermilk, @ room temperature half yogurt and half water can be used
  • ¼ cup warm water bearable hot, not scalding hot/ ice cold
  • 3 tbsp oil
  • ¼ cup Fresh herbs, i have used fresh coriander, mint, ajwain leaves and rosemary
  • 3 cloves garlic finely minced, i used small indian garlic variety
  • 1 tablespoon sesame seeds for topping

Instructions

  • I used my food processor to make the dough. Take flour, sugar, yeast and salt in the processor bowl. Run it for 30 seconds for the ingredients to mix. 
  • Chop the herbs and garlic into fine piece. Add 2-3 tablespoon of chopped herbs to the flour mix along with garlic.
  • To the remaining herbs, add ¼ cup of warm oil. It can be used for brushing the rolls and also for baking bread later.
  • Mix Warm water with buttermilk. Now slowly add this liquid-mix to the flour and start kneading a soft dough. You might not need all of the liquid, so add slowly. I was left out with 2-3 tablespoon of liquid.
  • After adding liquid, add 3 tablespoon oil and knead for another 3-4 minutes to get a soft and smooth dough.
  • Remove the dough to a well-oiled bowl. Let it rest for an hour or until it doubles in size. Once doubled, punch down the extra air from the  dough.
  • Dust your work area with flour, roll the dough into a log, using a sharp knife, divide the dough into 7 or 8 pieces. I divided into 7 portions. Roll each portion into a tight ball, place it on a greased baking tray. I used by 9 inch pie pan as baking tray.
  • Let the rolled balls rest for 30 minutes, Preheat the oven to 200C.
  • Brush the rolls with the herb oil. sprinkle sesame seeds and bake @200C for 30 - 32 minutes. If you feel mid-way the tops are turning brown fast, then dent the rolls with aluminium foil and bake. 
  • Remove the rolls onto a wire-rack, let it cool completely. serve it some warm soup or a spicy gravy for a filling meal.

Notes

  • Sift the dry ingredients well to get a homogeneous mix. If you are beginner to bread baking use a flour sifter or a balloon whisk to mix the ingredients.
  • The temperature of the liquid added to the flour is very important in yeast breads.  Too much hot liquid will kill the yeast and too cold will not activate the yeast. 
  • To know the right temperature, test by dipping your finger in to the liquid, it should be hot but not scalding hot to harm your fingers That is the perfect temperature. 
  • Kneading the bread dough is very important to gluten development and to get soft and fluffy rolls. When kneading with food processor i usually knead for about 3-4 minutes at medium to high speed. Certain dough would be too shaggy to handle in the processor, such cases i remove it from the processor and knead it with my hand on the kitchen counter. 
  • Dough needs to be rested in a warm place to rise well. If you live in cold temperature place or your kitchen is too cold, i suggest using the oven with the lights on to help in rising. 
  • Last and but not least, oven temperature and baking time varies from oven to oven. So baking accordingly.