Experiment: Subbed buttermilk for 1/4 of the milk in my enriched white bread roll recipe

Photo after shaping before final proof, as I forgot to take a “finished” photo before I bagged everything up. Oops.

I have an enriched white bread recipe that my Mom found when I was a kid. It has been the family bread recipe since then. It is set up to make three loaves, three dozen sandwich rolls, or any combination thereof.

I needed some sausage rolls for dinner tomorrow. I had bought a package yesterday from a supermarket that has a decent bakery. I saw them this morning getting moldy already. Grr. Screw it, it is rainy and we aren’t going out to do any of our regular weekend outdoor activities, so I’m baking!

I did two dozen as regular sandwich rolls, and the third section of dough I split into eight pieces for sausage rolls. I screwed up my math a bit when portioning, and the last three pieces were slightly off. Oops.

Anyway, I decided I would experiment a little today, as these will only be for my wife and I. The recipe calls for 4-1/4 cups of milk. I subbed buttermilk for one cup of that. I was looking to see if they would have that buttermilk tang to them. Worst case scenario is that I’d be making a trip back to the supermarket tomorrow.

Final outcome: Not exactly what I expected, but pretty darn good. My wife was over the moon about them. We had a taster with some butter, and it was almost like a hint of bleu cheese tang. For many things, I think they’ll work well.

It’s fun to experiment. I’m just glad this take is edible. 🙂