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Buttermilk Bread Knots

Course Side Dish
Cuisine European
Keyword bread, bread rolls, buttermilk dough, easy bread
Prep Time 40 minutes
Proofing 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 10 rolls

Equipment

  • standing mixer

Ingredients

  • 540 g bread flour
  • 90 g unsalted butter (room temperature)
  • 5 g granulated sugar
  • 340 g buttermilk
  • 1 sachet dried yeast
  • 16 g salt

Instructions

  • Add all ingredients into a bowl of standing mixer with attached dough hook. After about 10 mins of kneading on low speed, you should get smooth and elastic dough. Shape it into a ball and let it proof for about 60-90 mins until doubled in size. Half way through proofing, re-shape the dough and return to the bowl, it will help with the dough structure.
  • Once your dough is ready, cut onto 10 same size pieces. Using a rolling pin, roll out the the piece into rectangle and then roll them into "snake". Shape the knots and let them proof for another 20 mins on the baking tray covered with kitchen towel.
  • Pre-heat your oven for 200ºC/392ºF. Bake bread knots for 15 mins until golden brown. Let cool on cooling rack.