Recipe courtesy of Robert Gerstenecker, Executive Chef at Park 75, Four Seasons Atlanta. Learn more about Robert in Southern Farm & Garden Magazine.
Photo credit: Wade Collins
Ingredients
- 2 1⁄4 Tbsp yeast
- 3⁄4 cup warm water
- 1 1⁄4 cups buttermilk
- 1⁄4 cup honey
- 1 lb + 14 oz Bread Flour
- 2 Tbsp salt
- 6 Tbsp soft butter
Rosemary Butter Ingredients
- 1 lb. unsalted butter
- Fresh chopped rosemary to taste
Instructions
Set the EGG for indirect cooking using the convEGGtor at 350 ̊F/177 ̊C.
Dissolve the yeast in warm water and allow to rest for 5 minutes. Stir buttermilk and honey into the yeast mix, then add to the mixing bowl; add bread flour and salt.
Mix on medium speed for 2 minutes, followed by low speed for 3 minutes. After 3 minutes slowly add soft butter until it is completely incorporated. Mix for another 2 minutes.
Transfer to a mixing bowl and cover until the dough has doubled. Turn out and portion to 1.5 oz balls. Roll the balls and transfer to a lightly sprayed sheet of parchment. Spray the tops lightly with pan spray and cover with plastic film. Allow to double in size then remove film and bake on the EGG at 350-375°F/177-191°C until golden.
Brush with rosemary butter and sprinkle with sea salt to taste.