I made these rolls for Henry’s baptism, and because I cooked so many at the same time, they got a little dark, but they had the best crumb I’ve yet seen in my
homemade rolls. I’m guessing the cream in the dough might be the ticket–I’ve never seen that before–but these are really nice, beautiful, and easy rolls. The recipe is also from the Gourmet Grilling Issue (which of course I’ve done the baking, but not the grilling, from:). Makes 20.
Poppy Seed Buttermilk Buns
1 t. active dry yeast
2 T. warm water
3/4 c. well-shaken buttermilk (buttermilk powder also works fine)
1/2 c. heavy cream
2 T. sugar
2 1/2 c. all-purpose flour
1 t. salt
1 large egg, lightly beaten with a pinch of salt
1 t. poppy seeds
1. Stir together yeast and water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
2. Mix buttermilk, cream, yeast mixture, sugar, flour, and salt with mixer at low speed until flour is incorporated. Increase speed to medium and beat 5 minutes (dough will be sticky.)
3. Transfer dough to a lightly oiled large bowl and turn to coat. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.
4. Generously butter a 9-by-2-inch round cake pan.
5. Punch down dough (it will be soft), transfer to a floured surface, and halve. With floured fingertips, gently pull each into a 10-inch-long rope.
6. Cut each rope into ten equal portions. Dust with flour and form into balls by tucking sides under and pinching to secure, then arrange balls, seam side down, in cake pan.
7. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they have risen about 1/2-inch above pan, about 1 1/2 hours.
8. Preheat oven to 375 degrees with rack in middle.
9. Gently brush buns with some of egg and sprinkle with poppy seeds. Bake until tops are golden brown and underside sounds hollow when lifted up and tapped, about 20-25 minutes.
10. Carefully run a knife around buns to loosen, then cool in pan 5 minutes. Turn out of pan in 1 piece and let cool, right side up, on a wire rack. Rolls are best eaten immediately, but can be wrapped in plastic and frozen for up to a week.