Dillon Kesur’s Buttermilk Bread

Copyright © Dillon Kesur 2020 – https://www.facebook.com/dillon.kesur

makes 24 x 60g dinner rolls or two large loaves

To my knowledge I have never met Dillon but I follow him on facebook. Dillon is quite a remarkable cook who also takes excellent pictures and is constantly posting fabulous food on his facebook page.

This recipe is published with Dillon’s permission and I’ve made it twice to ensure my conversion to grams is correct. I’ve changed Dillon’s recipe only in the instance that buttermilk in Australia comes in 600ml cartons and it seemed appropriate to work the recipe to the quantity.

Dillon’s buttermilk bread is slightly dense, with a lovely moist tasty texture, that is delicious straight from the oven, but, then most breads are! It reminds me of what commercial white bread used to be like before the advent of pre-mix. Cooled a few hours it makes really excellent old-fashioned sandwiches and the day after and the day after that great toast…especially with butter and marmalade. Add, in the amazing chance there is any leftover on the third days it makes wonderful fresh breadcrumbs that are great for softening meatballs, taramasalata and so much more.

For some good tips on proving click here

AO 13 OCTOBER 2020


600ml buttermilk
40g caster sugar
12g dried yeast
1 whole egg [minimum 61g egg room temperature]
1 yolk [from a 61g egg room temperature] ….reserve the white to brush the finished rolls or loaves
800g Lauke Wallaby Baker’s Flour or similar quality plain flour
10g salt

only if you are making loaves
to butter and flour the tins

approx. 20g very soft butter
couple of extra tablespoons of flour


Weigh the buttermilk, sugar and yeast into a mixing bowl and whisk until the yeast is dissolved. Add the egg and the yolk and whisk in very thoroughly. Wisk in a couple of tablespoons of the flour and set aside until it starts to bubble.

If you are using a mixer, using the dough hook, ddd the remaining flour, work in a little and then add the salt. Work on the lowest speed, scraping down the sides a couple of times until you have a smooth shiny dough. Cover and allow to prove until it is almost doubled in size.

Using as little flour as possible knock back the dough and knead it again. Shape as required. Wisk the egg white and brush the dough. Allow to prove again.

Pre heat oven to 220°C
Bake until coloured and crisped….cool on a wire rack.