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Ingredients
10 g instant yeast
4 x 250 ml cake flour
125 ml sugar
5 ml baking powder
2.5 ml salt
60 ml butter, melted
250 ml LANCEWOOD® Buttermilk
125 ml warm water
Extra flour for kneading
Extra melted butter for brushing
Method
Using a large bowl, Mix the yeast, flour, sugar, baking powder and salt together. Beat the melted butter, buttermilk and warm water together. Add to the dry ingredients. Mix into a dough and knead for 5 minutes until soft and smooth. Dust with extra flour if necessary. Brush with melted butter and cover with cling wrap. Cover with a clean dishcloth and leave in a warm place to rise until doubled in size. Uncover and punch down. Shape into 12 rolls and place on a baking sheet lined with baking paper. Brush with butter and cover loosely with cling wrap and a clean dishcloth. Leave in a warm place to rise until doubled in size. Meanwhile preheat the oven to 175°C. Uncover and sprinkle with flour. Bake for 20 – 25 minutes or until the rolls sound hollow when tapped. Transfer to a wire rack to cool.