mix, mix…stir, stir

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.