At JuneBaby in Seattle, chef Edouardo Jordan embraces the flavors of the South with tender buttermilk biscuits and honey butter. His unique twist is a blend of whole-wheat and emmer flour, an heirloom variety of wheat—what we commonly see sold as farro.
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2 1/3 cups all-purpose flour (about 10 ounces), plus more for dusting
1/2 cup (4 ounces) plus 1 tablespoon unsalted butter, melted and slightly cooled, plus more melted butter for brushing
1 large egg
Neutral oil, for greasing
3/4 cup unsalted butter (6 ounces), softened
3 tablespoons honey
How to Make It
Combine flours, sugar, yeast, and 1 tablespoon salt in the bowl of a stand mixer fitted with the dough hook attachment.
Whisk together buttermilk, melted butter, and egg in a large bowl.
Add buttermilk mixture to flour mixture. Beat on low speed until combined, about 1 minute and 30 seconds. (Dough will be very wet.) Scrape down sides of bowl, and beat until dough starts to come together and pulls away from sides of bowl, about 6 minutes.
Lightly grease a large bowl with oil. Transfer dough to bowl, turning to coat. Cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, honey, and remaining 1 teaspoon salt. Beat on medium speed until light and creamy, about 3 minutes. Transfer to a small bowl.
Turn dough out onto a floured work surface, and divide it into 32 (1 1/4-ounce) pieces, each about the size of a golf ball. Pat each piece into a 1/2-inch-thick disk, gather the disk’s edges, and press edges together to form a ball. Arrange dough balls close together in a 12-inch cast-iron skillet. Cover loosely with plastic wrap, and let rise in a warm place until rolls double in size, about 30 minutes. While rolls rise, preheat oven to 350°F.
Remove and discard plastic wrap. Bake rolls in preheated oven until golden brown, about 25 minutes. Remove from oven, and brush with melted butter. Serve with room-temperature honey butter.
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