Soft Buttermilk Breakfast Rolls

Place 280 g buttermilk, 18 g fresh yeast and 20 g honey into the mixing bowl and 2 min./37°C/speed 2 warm.

Add 500 g strong white bread flour (Type 550), 11 g salt and 40 g soft butter and Dough/4 min. kneten.

Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for approx. 60 minutes until doubled in volume.

On a lightly floured work surface, divide the dough into 12 equal pieces (approx. 70 g each) and shape into tight balls. Place onto two baking sheets lined with baking paper, cover, and let rise for approx. 40 minutes.

Preheat the oven to 220 °C (conventional top/bottom heat) and place an ovenproof dish filled with hot water onto the bottom of the oven.

Whisk 1 egg with 2 tbsp milk, lightly brush the rolls with the mixture, and score a cross on top as desired.

Bake rolls in the preheated oven for approx. 18–20 minutes (220 °C) until golden brown. Let cool completely on a wire rack before serving.