These rolls are great tea-time snacks. Plus it’s versatility to pair with almost any filling is exciting. Alfred enjoyed his rolls with some pork floss whilst I savored it with my homemade peanut butter. Svadhi gobbled it up on its own.
- 3 1/4 Cups flour
- 1/4 tsp salt
- 1 1/4 tsp instant yeast
- 3 Tbsp warm water
- 1 cup buttermilk
- 1 Tbsp honey
- Sesame seeds, for garnish
- 1 egg, beaten (for egg wash)
- Dissolve the yeast in water and let it sit for about 10 mins or until the mixture starts to foam.
- Whisk together the flour and salt. Add the yeast to the flour and then the honey and mix together. Add the buttermilk and bring the dough together. Knead for about 10 mins or until smooth and elastic.
- Cover and let it rise until it doubles in size: between 60-90 mins.
- Grease the bottom of a round or square 9-inch baking pan with olive oil.
- Preheat the oven to 220C.
- When the dough has doubled, gently punch it down with your fingers and then divide equally (you can measure or estimate) into 9 portions. Roll into tight balls and place next to each other (maybe leaving a 2mm space in between) in the baking pan. Brush tops with egg wash and sprinkle seeds (or any topping you prefer).
- Cover and let the rolls rise, about 20-30 mins.
- Bake for 15-17 mins.