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Whole Wheat Buttermilk Rolls

 Whole Wheat Buttermilk Rolls
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.
18 ServingsPrep: 35 min. + rising Bake: 10 min.


  • 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.
Nutritional Facts: 1 roll equals 116 calories,

2 of 2

Whole Wheat Buttermilk Rolls (continued)

Nutritional Facts: 3 g fat (trace saturated fat), 1 mg cholesterol, 135 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.