1 C buttermilk, warmed
1 T sugar
1 package dry yeast
1 t salt
2 T butter, melted
1 egg
1 C millet flour
2 ½-3 C all unbleached all-purpose flour (plus more for flouring the board)
Touch of oil or butter to butter the bowl
1 egg
1 T water
In a large bowl whisk together the first 6 ingredients. Stir in the millet flour and add enough all-purpose flour to make a soft dough that is just slightly sticky. This will vary depending on the weather and humidity which is why I didn’t give you an exact flour measurement. Place the dough on a floured board and knead until smooth and elastic. Lightly butter the mixing bowl, return the dough to the bowl, cover tightly with plastic wrap and chill until ready to bake. If you have a small refrigerator like I do, you may want to place the dough in a gallon ziplock bag since that will take up less space. If you’re ready to bake the rolls, you do not have to refrigerate them, you can continue on with the baking steps.
When ready to bake heat the oven to 375 and place dough on a floured board, knead several minutes to warm the dough and shape into a long rope. Cut into 12 equal pieces. Roll each piece into a strip about 6 inches long and tie into a knot. Place the roll on a parchment lined cookie sheet. Continue to roll and shape all the dough. Allow the dough to rise until doubled (if starting with chilled dough this can take 1 to 1.5 hours, if baking immediately after making the dough it will rise in about 45 minutes). Once risen combine the egg and water in a small bowl-whisk well and brush rolls gently with the egg wash. Place in the oven and bake 20-25 minutes or until golden brown.
Makes 12 rolls
