Recipe Review Soft Buttermilk Rolls pg 43 For Food's Sake

[past94x]

Mmmmm, lunch over and the rolls and soup were fabulous. Just one thing, I found the rolls to be a little too sweet to eat with soup (although hubby thought they were just right) If Ii reduce the sugar content in the roux, will that affect the interaction with the yeast? Don't know how to email Tenina, otherwise I'd ask her. Also, if I don't have buttermilk, how much vinegar should I add to 330g of milk please, to get an equivalent? If you haven't yet tried these rolls, please do, they really are smashing.

[Brumington]

Mmmmm, lunch over and the rolls and soup were fabulous. Just one thing, I found the rolls to be a little too sweet to eat with soup (although hubby thought they were just right) If Ii reduce the sugar content in the roux, will that affect the interaction with the yeast? Don't know how to email Tenina, otherwise I'd ask her. Also, if I don't have buttermilk, how much vinegar should I add to 330g of milk please, to get an equivalent? If you haven't yet tried these rolls, please do, they really are smashing.

I've made these many times and have reduced the sugar by half. It's made no difference to how lovely the rolls are.

[cookie1]

I reduce the sugar a little ES. I feel it does need some to counter taste the buttermilk. They are so light.

[kyton]

Just made them for the first time and happy to say yummy straight from the oven.

[Kimmyh]

Great looking rolls Kyton.

[tarasis]

Yes it is Rob.

I missed your reply, thanks Judy!

[tarasis]

Just made them for the first time and happy to say yummy straight from the oven.

Those look Devine.

[past94x]

I emailed Tenina about these rolls, mainly to say how wonderful the recipe is. I asked about reducing the sugar and the effect that would have on the yeast. She assures me it would be fine to cut down on sugar, but it may mean the rolls take a little longer to rise.

[tarasis]

I'm so used to making bread with buttermilk (Soda Farls and Wheaten Bread) and baking soda (bicarbonate of soda) that using yeast with buttermilk seems an odd idea, very curious to see how these turn out (should be useful for my mother in law who comes next week)

----Edit

God. Just tried making these and forgot to add the yeast so they didn't really rise. And after 15-20 minutes of cooking in the oven (from cold) they hadn't do much of anything and certainly hadn't browned much. After the 20 minutes I switched the fan onto forced fan mode, and after another 5-8 minutes they where browning a bit.

[tarasis]

Tried again later in the day and remembered the yeast this time and they worked a treat. Son gave two thumbs up, daughter liked them (less enthused) and I thought they went perfectly with my shredded chicken with honey and mustard dip. Or to put it as I said on Facebook

"Nice, soft & fluffy buttermilk rolls which made the most delightful mouth melting shredded chicken sandwich with honey & mustard dip."

[Brumington]

Do you have a FB Thermomix page Tarasis? Love following these for some inspiration. If you do i'd love to know the name and I'll be able to like it.

[tarasis]

I'm http://facebook.com/tarasis but my posts tend to be friends only rather than public (mostly because I don't think to change them).

[Bonsai]

I don't know where I went wrong but my rolls were a bit of a disaster. The dough rose well and was sticky but fairly easy to make in to 8 lunch size rolls. During the second rising they gradually spread sideways and when I baked them I ended up with very flat rolls with the rather chewy texture of Turkish bread. They're not inedible but too thin to split in half and certainly not soft. I reduced sugar to 15g otherwise followed recipe exactly, wrapped dough in silicon mat, was gentle etc but no luck. Probably my biggest bread fail to date, don't usually have trouble with bread 😞

[Brumington]

I don't know where I went wrong but my rolls were a bit of a disaster. The dough rose well and was sticky but fairly easy to make in to 8 lunch size rolls. During the second rising they gradually spread sideways and when I baked them I ended up with very flat rolls with the rather chewy texture of Turkish bread. They're not inedible but too thin to split in half and certainly not soft. I reduced sugar to 15g otherwise followed recipe exactly, wrapped dough in silicon mat, was gentle etc but no luck. Probably my biggest bread fail to date, don't usually have trouble with bread 😞

How strange???  I'm sure the bread experts can spread some light on this. Such a shame though cause they really are lovely. I'm planning on making these today for our homemade McDonald's! Hopefully it doesn't go the same way.

[fundj&e]

i am no bread expert,  it sounds like you over  proved the dough 

was it a hot day ?