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Rolls are essentially a religion in my home and we’re perpetually on the mission for the best flaky rolls out there. On the off chance that bread rolls are on the menu, we’re requesting them. In the event that it’s the occasion, I’m heating them.
Believe it or not, it’s a grandiose case, however I am adhering to it. I’ve been preparing bread rolls for quite a long time… spice spotted, improved for shortcake, on top of pot pie, and in light of the fact that.
I’ve assembled tips and data from innumerable plans, pastry kitchens, cafés, including my own preparing and tweaking throughout the long term. The present formula is the summit of all that (delectable) research.
- 3 cups AP flour
- 2 Tbsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp sugar
- 1 1/2 tsp kosher salt
- 6 oz unsalted butter, frozen (1 1/2 sticks)
- 1 1/4 cups buttermilk (+2 Tbsp for topping)
- 1 tsp flaky sea salt (I like Maldon)
- Preheat the oven to 425 degrees.
- Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.
- Use a box grater to grate the frozen butter and add immediately to the flour mixture. Mix the butter in with your finger tips just until you have coarse meal.
- Add the buttermilk and stir in until just combined. The dough will be very shaggy.
- Turn the dough onto a lightly flour surface and press together to form a 10 inch square. Fold in half, then in half again so you have a square.
- Lightly roll the dough into a 10 inch square again and repeat the folding, in half, then in half again so you have a square.
- Lightly roll the dough to 1 inch thickness and cut out the biscuits with a 3 inch cookie cutter (round or square). Be sure you don’t twist the cutter, just press down and pull up to insure that you get a good rise. Gently gather and reform the scraps to cut the remaining biscuits.
- Place biscuits in a cast iron skillet or parchment lined baking pan with sides, so the biscuits are touching (they may topple if the baking pan doesn’t support them on their sides). Place the pan in the refrigerator or freezer for at least 15 mins.
- Brush with buttermilk and sprinkle with flaky sea salt. Bake in the middle or upper rack of your oven until risen and golden, about 20-22 mins. Serve warm or at room temperature.
- COLD, COLD, COLD ingredients, especially frozen butter, yield the flakiest biscuits.
- Grate the frozen butter with a box grater instead of dicing it. Toss it into the dry ingredients followed by buttermilk for that tender, flaky texture.
- As much as I love my food processor, I recommend using your hands to blend the butter into the dry ingredients. Use just your fingertips, not your entire hands, so the butter doesn’t melt.
- Bake the biscuits on a higher rack in the oven so the bottoms don’t get too brown.
Tips for Forming the Biscuits
- You can skip the folding technique, but your biscuits won’t be as layered.
- Don’t over-work the dough. Use a light touch so you don’t make them tough. The butter only needs to be tossed into the dry ingredients and any large pieces broken up with your fingertips.
- When cutting the biscuits, use a sharp-edged cutter dipped in flour between cuts. Press straight down and back up, NO TWISTING! This will help your biscuits to rise.
- Place the biscuits on the baking sheet so they’re just touching, not pressed into each other.
- Chill for at least 15 minutes before baking!