Irene Cliett in Cedar Bluff, Mississippi is always looking for recipes tailored to her husband’s low-fat, low-sugar diet. “These rolls have just a hint of sweetness and we both love them,“ she says.
- 1-1/2 cups self-rising flour
- 1-1/2 cups whole wheat flour
- 1/3 cup sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1 cup buttermilk
- 1/4 cup canola oil
- In a large bowl, combine the self-rising flour, 3/4 cup whole wheat flour, sugar and yeast. In a small saucepan, heat buttermilk and oil to 120°-130° (mixture will appear curdled). Add to dry ingredients; beat just until smooth. Stir in remaining whole wheat flour.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
- Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 35-40 minutes.
- Bake at 375° for 8-12 minutes or until golden brown. Serve warm. Yield: 1-1/2 dozen.
Originally published as Whole Wheat Buttermilk Rolls in Light & Tasty October/November 2006, p32
Reviews for Whole Wheat Buttermilk Rolls
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 16, 2010
"This recipe is not for beginner cooks. I followed the recipe exactly but the biscuits did not rise, and before you ask, yes I did add the quick-rise yeast!"