Buttermilk Wheat Rolls Recipe

Buttermilk Wheat Rolls Recipe
Photo by: Taste of Home
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"This recipe produces light, tender rolls, considering the amount of whole wheat flour it calls for," writes Beth Zaring from Wellston, Ohio. "I bake them for company, potlucks and parties.

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  • 24 Servings
  • Prep: 10 min. + rising Bake: 15 min.

Ingredients

  • 1-1/2 cups warm buttermilk (70° to 80°)
  • 1/4 cup canola oil
  • 1 teaspoon lemon juice
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1/2 cup toasted wheat germ
  • 2 cups whole wheat flour
  • 1-1/4 cups bread flour
  • 2 teaspoons active dry yeast
  • 2 tablespoons butter, melted, optional

Directions

  • In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide into 24 pieces; shape each into a ball. Place on two greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter if desired.
  • Bake at 350° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Warmed buttermilk will appear curdled.

Nutritional Analysis: One roll (prepared with 1% buttermilk and without butter) equals 96 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 177 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch.

Buttermilk Wheat Rolls published in Quick Cooking March/April 2003, p34

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Buttermilk Wheat Rolls Recipe

Buttermilk Wheat Rolls

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