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.
Total TimePrep: 10 min. + rising Bake: 15 min.
- 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
- 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.
Editor's NoteWe recommend you do not use a bread machine's time-delay feature for this recipe.
Warmed buttermilk will appear curdled.
Nutrition Facts1 each: 96 calories, 3g fat (0 saturated fat), 1mg cholesterol, 177mg sodium, 15g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch.
Originally published as Buttermilk Wheat Rolls in Quick Cooking March/April 2003