Yield:
4 buns
Ingredients:
110ml buttermilk
10g yeast
½ tsp sugar
225g regular flour (type 405)
15g melted butter
¼ tsp salt
eggwash
sesame seeds
Preparation:
1) These buttermilk cloverleaf rolls have a similar dough to my burger buns, in which the buttermilk is replaced by milk and water and some egg yolks are added.
2) To start off you’ll need to warm up the buttermilk (don’t make it too hot, this will “kill” the yeast) and then stir in the yeast and sugar. While this sits for a few minutes, you have time to tend to the rest of the ingredients.
3) Sieve some all-purpose flour into a bowl and add a pinch of salt. Then crack in an egg, add the melted butter and give it a stir.
4) Now, pour in the buttermilk and mix it all together until a nice dough is formed.
5) After kneading the dough for a few minutes, it needs to rest in a warm place for about an hour. Cover the dough with some foil beforehand, otherwise it may dry out. If you’re in a hurry you can place a hot cherry pit pillow underneath the bowl, this will speed up the rising process.
6) When the dough has risen, form small balls and place three each in a previously greased muffin baking pan. Coat the Cloverleaves in eggwash and sesame seeds and let it sit again for about an hour (don’t forget to cover it again!).
7) Then it’s time to bake the little breads in the preheated oven at 190°C or 374°F for about 15 minutes.
8) As soon as the cloverleaf rolls take on a golden brown color, take them out and let them cool on a rack.
9) These buttermilk cloverleaf rolls make a great supplement to any soup, for example this pumpkin soup.
Nutriotional Analysis of one bun:
energy 203,7 kcal water 25,5 g alcohol 0,0 g
Macronutrients Vitamins Minerals
carbohydrates 31,8 g vitamin B1 0,1 mg NaCl 0,3 g
dietary fiber 2,3 g vitamin B2 0,2 mg sodium 140 mg
monosaccharides 0,2 g niacin 1,1 mg chlorine 239 mg
disaccharides 1,4 g pantothenic acid 0,5 mg calcium 51,8 mg
protein 7,2 g vitamin B6 0,1 mg magnesium 23,8 mg
fat 5,1 g biotine 7,2 µg potassium 141mg
SAFA 2,0 g folic acid 67,2 µg phosphorus 11,3 mg
MUFA / PUFA 1,6 g / 0,9 g vitamin B12 0,2 µg sulfur 78,6 mg
linoleic acid 0,8 g vitamin C 0,2 mg zinc 1,0 mg
linolenic acid 0,1 g vitamin E 0,5 mg copper 0,2 mg
cholesterol 51,5 mg vitamin D 0,3 µg manganese 0,3 mg
vitamin K 11,5 µg iron 1,5 mg
vitamin A 51,2 µg iodine 2,6 µg
carotene 0,0 mg
* the relative amounts show the percentage cover of the recommended daily nutrient intake (calculated for me personally, the values may differ for you depending on sex, age, height, weight and activity level)
** this recipe is inspired by a german blog about american food: www.usa-kulinarisch.de
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