Kamut Buttermilk Rolls
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Recipe type: Appetiser
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Cook time: 
Total time: 
 
This Buttermilk Kamut Rolls recipe makes 24 rolls but it can easily be cut in half if needed.
Ingredients
  • 4½ teaspoons yeast
  • 3½ cups warm water
  • 12 tablespoons (or ¾ cup) buttermilk powder
  • 1 cup canola oil
  • 6 tablespoons sugar
  • 2 teaspoon salt
  • 1 teaspoon baking soda
  • 4 cups Kamut flour (freshly milled prefered)
  • 5 cups all-purpose flour
Instructions
  1. In your mixer bowl, add yeast, sugar, water, buttermilk powder, and Kamut flour. Then turn on the mixer for about 10-20 seconds. Let this sit for about 1 minute to let the yeast get started.
  2. Add oil, salt, and baking soda. Turn on the mixer and then start adding all-purpose flour 1 cup at a time till all flour has been added, allowing it to mix in before adding the next cup. Dough will be a bit stickier and wetter than bread dough.
  3. Let the mixer mix on medium speed for 8 minutes.
  4. Transfer the dough to a very large greased bowl. spray the top of the dough with oil. Loosely cover the bowl with plastic wrap and let the dough rise till it has doubled, this usually takes mine about 1 hour 15 minutes.
  5. Punch dough down and divide dough into 24 equal pieces. Roll each piece into a ball and place it into a greased baking pan (I use 2 casserole pans or 3 round cake pans, both fit in the oven all at once). Spray the top of the dough balls with oil and cover loosely with plastic wrap. Let rise until doubled, about 30 minutes.
  6. Bake at 400° for 16-20 minutes, until golden brown, and remove from oven.
  7. Turn rolls out on a cooking rack.
  8. With a stick of butter, lightly rub butter on the top of rolls for a wonderful butter-top taste (optional).
  9. Let them cool down completely, about 45+ minutes.
Recipe by Food Prepper at http://www.foodprepper.com/kamut-rolls-for-wondermill-challenge.php