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Buttermilk Wheat Rolls

 Buttermilk Wheat Rolls
"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.
24 ServingsPrep: 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.

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Buttermilk Wheat Rolls (continued)

Nutritional Facts: 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.