These soft, delicious, savory-and-sweet dinner rolls are a perfect accompaniment to any meal. Rich with butter, buttermilk and egg, and stuffed with sweet-tart dried fruit, they take shape over two or more days in paced but easy steps. The recipe size is based on the appetites of two adults but can be doubled or quadrupled for larger gatherings.
Yield: Six, 3-ounce dinner rolls - suitable for 2 adults.
Time to make: 1 hour active over 2 days. 6 - 14 hours proof over 2 days. 50 minutes baking.
Equipment needed: Stand mixer with paddle blade or hand-held power mixer. Pyrex or other brand transparent measuring cup capable of holding at least 1 1/2 cups liquid. Additional measuring cups and spoons, or kitchen scale. Medium bowls. 2 small bowls. Silicone spatula. Large work space. 6-inch diameter aluminum cake pan (for single recipe) or 9 inch aluminum cake pan (for double recipe).
Ingredients And Procedure For First Pre-Dough
First pre-dough may be made in advance and stored in the refrigerator for up to 7 days.
To make the first pre-dough:
Mix together in a small bowl all the first pre-dough ingredients until a smooth batter forms. Cover lightly and place into a 100 F area for 3 hours. If a 100 F site is unavailable, place the pre-dough in a room temperature area (72 F) for 7 hours. If using first pre-dough the following day, cover tightly and refrigerate.
Ingredients And Procedure For Flour Blend
Unbolted buckwheat meal is made by processing buckwheat groats in a spice grinder or coffee grinder. It takes about 30 seconds of grinding, interrupted every 10 seconds or so with a good shake to the grinder. Processing buckwheat in this way yields a fresher, deeper flavor.
To Make Flour Blend:
In the bowl of a stand mixer, or a medium bowl, place all the flour blend ingredients. Mix on medium-low speed until thoroughly integrated.
Ingredients And Procedure For Second Pre-Dough
To Make Second Pre-Dough:
Break the egg into the pyrex or other transparent measuring cup. Add buttermilk to reach the 3/4 cup measuring mark. Whisk or power-mix until egg is dispersed through the milk. Add 1/8 cup of the first pre-dough and 1/2 cup flour mix. Whisk or power-mix until a smooth batter forms. Cover with a paper towel or dish towel and place into a 100 F area for 1 hour. If no 100 F area is available, maintain, covered, at room temperature for 3 hours.
1) Make the first pre-dough, the flour blend, and the second pre-dough, following instructions beneath each ingredient list. Lightly grease and dust the inside of a 6-inch-diameter aluminum cake pan.
2) To the dry ingredients remaining in the stand mixer after making the second pre-dough, add the yeast and sugar. Mix on medium-low until thoroughly integrated. Add the second pre-dough and mix on medium speed until all ingredients are thoroughly wet. Allow dough to rest 2 minutes. Add the melted butter and mix on medium-high until all the butter is blended in. Add the cranberries and mix on low until thoroughly dispersed.
3) Turn dough out onto a lightly dusted work surface. Dust the surface of the dough and your hands. Roll dough into a cylinder 12 inches long. Divide cylinder into 6 equal pieces. Gently roll each piece on the dusted work surface to form a ball, and place the balls into the prepared pan. They will touch. Cover with a paper towel or dish towel and place into a 100 F area to proof for 1 hour 15 minutes. If no 100 F area is available, maintain at room temperature and proof 3 hours.
4) Heat oven to 350 F. Place a rack in the center position. Bake rolls 50 minutes, or until nut-brown on the top. Remove to a cooling rack. Maintain in the pan until ready to serve.
These rolls are best if served warm the day they are baked. They may be frozen and re-warmed..