Buttermilk Buns

These rolls are based on a recipe from The Fresh Loaf website.

Buttermilk Buns
1 envelope(or 2 1/4 teaspoons) active dry yeast
1/2 cup water, warm
1/2 teaspoon sugar
1 1/2 cup buttermilk, room temperature
1 tablespoon honey
1 1/2 teaspoon kosher salt
4 1/2 cups of flour
1 tablespoon unsalted butter, room temperature
1 egg, beaten
2 tablespoons sesame seeds*

Mix the yeast, sugar and warm water in a bowl and set aside. Add the honey and the salt to the buttermilk and stir. In the meantime, scoop the flour into the mixing bowl. When the yeast mixture is foamy, add it to the flour, mix and then slowly add the buttermilk mixture. Continue to mix for several minutes until the dough comes together. If it's too wet, add a tablespoon of dough: too dry, sprinkle in some water. Now lightly dust the counter with some flour, take out the dough and continue to knead for four or five minutes until the dough is flexible and soft. Spray the inside of the bowl with some oil or baking spray, add the kneaded dough and cover. Place it in a warm place until the dough has doubled, approximately an hour and a half.

Carefully take the dough out of the bowl, place on your counter and push some of the air out. Weigh it and cut the dough into 10 equal pieces, and roll them into individual balls. Butter a baking sheet (or a round springform pan), place the rolls with equal distance to each other, cover and let rise until almost double in size.

Heat the oven to 400F. Uncover the rolls and brush with the rolls with the egg, then sprinkle the sesame seeds on top. Bake for about 20 minutes or until golden brown. If you bake a cluster, as in the picture, the baking will take about 35 minutes.  

Let cool on a wire rack for at least 10 to 15 minutes before serving.

* If you don't care for sesame seeds, you may want to try poppy seeds or sunflower seeds. Plain rolls are very tasty too, and for a sweet touch, consider rolling them in cinnamon sugar before placing them in the pan.....