A Buttermilk Bounty

One of the best aspects of my buttermilk bread dough is it's versatility. It works equally well in loaves, rolls, and even cinnamon rolls. It's a classic, soft white bread with a bit of sweetness and richness, but no one would confuse it with a cake or brioche. The bread freezes well, so it's worth it to make a large batch. Rolls thaw in an hour or two, and loaves left out overnight are ready for the next morning.[recipe title="Buttermilk Bread" servings="30" time="3hr" difficulty="easy" description="A delicious versatile white bread base"][recipe-notes]This versatile white bread works well as loaves, burger or sandwich buns, or cinnamon rolls. [recipe-notes][recipe-ingredients]Tangzhong:50 g bread flour100 mL water100 mL buttermilkDough:100 g 50% sourdough starter (optional)1000 g bread flour12 g salt64 g sugar9 g yeast3 eggs, lightly beaten6 tablespoons butter, melted400 ml buttermilk[/recipe-ingredients][recipe-directions]

1. Make the tangzhong: mix the flour, water, and buttermilk until smooth. Heat in a saucier or skillet on low heat while stirring constantly until a thick paste is formed. Alternatively, microwave in 20 seconds bursts, stirring after each heating until consistency is that of a thick paste.
2. Add all ingredients into the bowl of a stand mixer fitted with a dough hook.
3. Mix on lowest speed until all flour is absorbed.
4. Increase speed (2 on a Kitchen Aid mixer) and kneed about 10 minutes.
5. Transfer dough to a greased bowl, cover in plastic wrap, and let rise until doubled (about an hour).
6. Divide into thirds. One third could be a loaf, 8-10 rolls, or 6-8 cinnamon buns.
7. For loaves, bake at 350° F for 30-35 minutes. For rolls, bake at 375° F for 15-20 minutes.

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