Buttermilk Dinner Rolls
Gargantuan buttermilk rolls! I made these after seeing Michael Ruhlman’s post featuring utterly delicious looking rolls. I’m not sure why mine rose up as though they were off to conquer the world.
The first rise was wonderfully successful and the sweet yeasty aroma of the dough filled me with anticipation.
Soft dinner rolls have always evaded me. I haven’t attempted Parker House rolls for years, but I recall never being able to get them to rise very well; clearly not an issue with these. Once portioned and given time to rise again, I garnished them with fennel seeds and nigella seeds.
I weighed the ingredients and scaled out each roll to 4 ounces, same as he did. Even though they are busting out of the pan the interior seems to have a nice crumb. I will give these another try, but bake them in something larger than a 9″ springform pan and portion them to 2 ounces rather than 4. I am interested to see the results he will be posting from other readers who tried the recipe. If you feel like baking up some delightfully tender rolls you will find the recipe on his blog.
All photos by David Peterman unless otherwise noted
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February 6th, 2010 at 8:02 am
Carol, these look absolutely delicious!!!!!!!
February 6th, 2010 at 10:56 am
Simply awesome! The last shot had me literally drooling…..
February 6th, 2010 at 11:51 pm
Nice job of getting a great rise! I thinks it’s a good idea to make the rolls smaller. I like the fennel, but what are Nigella seeds? They look like black sesame seeds to me.
February 7th, 2010 at 10:55 am
Nigella is often mistaken for black sesame, mustard, or onion seeds, but it is quite different from all of them. To identify real nigella seed look for a coal-black color and a matte finish. They are similar in size to sesame seeds, but have very angular distinct edges and aren’t uniformly flat like sesame. Nigella seeds are used in Indian cooking often added to naan bread and are a key ingredient in the Indian spice mix . They don’t have much aroma, but have a nutty, slightly bitter, peppery flavor that reminds me of tannin in red wine. It is a key ingredient in the Indian spice mix, Panch phora (see our Spice Library, under the Lover Your Spices tab, for a description of this). I like to use Nigella in breads, crackers, and with starchy vegetables. I think it’s one of the most beautiful looking spices, the color is really amazing. Any spice specialty shop or Indian grocery will sell it.
February 7th, 2010 at 12:41 pm
I went back to check my seeds and I believe they are black sesame (they are regular in shape). I ‘m going to find Nigella seeds at Penzey’s soon. Intriguing correlation with the tannins in red wine.
February 7th, 2010 at 12:42 pm
…and thanks for the clarification!
February 10th, 2010 at 8:36 am
Dragana gave me some of hers! They were delicious. Yours looks just as spectacular as her! I am sure they tasted divine too.