Buttermilk Cluster Rolls - Revisited

I made Michael Ruhlman's Buttermilk Cluster Rolls back in February 2010. This is a standard recipe in our household now and I thought I'd share the few modifications I have made to the original recipe.

Instead of baking it inside a cake pan to make that gorgeous looking cluster roll, for practicality's sake, I bake it inside an IKEA bullar loaf tin (27.5 cm x 8.5 cm x 6 cm), and make a few small buns on the side with the leftover dough. If you have a bigger bread loaf tin, you can make bigger balls of dough and bake everything in one go. Some modifications have been made in the recipe because buttermilk is difficult to obtain and expensive in Spain. I use a mixture of yogurt and whole milk.

This is Ronny's sandwich bread these days and he likes to melt Gouda or Cheddar cheese on it, but I love to have it with a generous slathering of marmalade made from bitter oranges from Seville (Mermelada de Naranja Amarga, Angel Camacho Alimentacion, S.L.).

Here's the modified recipe.

Yogurt & Milk Loaf with Blue Poppy Seeds - Adapted from Michael Ruhlman's Recipe

Ingredients

800g AP Flour

125 g Yogurt

445 g Whole Milk

5.5 g Dry Yeast

1 Tbsp Spanish Sea Salt

2 Tbsp Honey (I use Miel Multifloral de Galicia)

Butter (for greasing the tin)

Coarse Corn Flour (for sprinkling in the tin and on the oven paper)

1 Egg

1 Tsp Blue Poppy Seeds

Step 1: In a big mixing bowl, combine the flour (saving maybe 1/2 cup for the kneading), yeast and salt and give it a few whisks to make sure it is well-blended.

Step 2: Add the yogurt, milk and honey and mix and mix it until it's blended enough and you can move it to a floured kitchen surface.

Step 3: Use the remaining flour and knead the dough until smooth and resilient for about 10 minutes, gradually incorporating all of the flour.

Step 4: Put it back in the bowl and cover it with a tea towel. Let it rest for around 2 hours.

Step 5: Butter the bread loaf tin and sprinkle with coarse corn flour.

Step 5: Once the dough has risen, punch it down and knead it well releasing all the gases and then make 4 balls weighing around 300g each (the size of my fist aka the size of a 12 year old boy's fist) and put them into bread tin like you would when making a Brioche.

Step 6: Roll the remaining dough into small balls (100g x 4) and put them on oven paper that has been sprinkled with coarse corn flour.

Step 7: Cover both with tea towels and let them rise for 60 minutes.

Step 8: Beat the egg until it's a uniform smooth yellow.

Step 8: Preheat your oven to 190C (375F) and when the bread has risen, brush the surface of the loaf with the egg wash, sprinkle some blue poppy seeds on top and bake for 30 minutes, then cover with aluminum foil if the top is very brown and bake for another 10 minutes (Total Baking Time: 40 minutes).

Step 9: After removing the baked loaf from the oven, slide in the buns and bake these for 15 -20 minutes or until they are nice and brown on top.

Further Notes: My bread often cracks on top or on the sides and although this doesn't bother me I know it might bother some of you. I found this note on which is helpful.

Oatmeal Pancakes

I've always wanted to try one of Lori's recipes from Lori's Lipsmacking Goodness, but never really got around to it for a dozen reasons. However, this morning I was looking for a good pancake recipe and I found it right on her blog. Lori wrote that these were the best pancakes she'd ever had and that was enough to convince me to go through the extra hassle of pulverizing oatmeal.

This recipe for Oatmeal Pancakes comes from the book 'King Arthur- The All Purpose Baking Cookbook, Countryman' and you can see the full details for this in her post here.

Even though she wrote that the 'mix' would keep for 2 weeks at room temperatures, I still thought it was way too much for two people so I made half a batch of the original recipe. The recipe I've written below is the half recipe version.

Oatmeal Pancake Mix - From King Arthur- The All Purpose Baking Cookbook, Countryman

1 3/4 Cup Oats
2 1/2 Cup AP Flour
1 1/2 Tbsp Sugar
1 1/2 Tbsp Baking Powder
1/2 Tbsp Salt
1/2 Tbsp Baking Soda
1/2 Cup Vegetable Oil (I used sunflower oil)

Step 1: Put the oats in a food processor and pulverize them.

Step 2: Mix in the dry ingredients and mix in the oil.

Step 3: If you grab some of it and you can make dry balls of them in your palm, it's about right. Otherwise you need to add more oil.

Step 4: Take 1 Cup of this mixture and mix it with 1 egg and 1 Cup buttermilk (or a mixture of yogurt and milk).

Step 5: Let it sit for 10-15 minutes and make your pancakes!

I've really simplified this so if you want to read Lori's post, click here.

*The mix is supposed to keep at room temperatures for 2 weeks, though I'm not sure I'd do this in tropical climate. You can also keep it in the freezer or refrigerator in an air tight tupperware. 1 Cup of the mix + 1 Cup buttermilk & 1 egg makes 4 medium sized pancakes.