- 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 1% buttermilk
- 1/4 cup canola oil
- In a large mixing 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.
Reviews forWhole Wheat Buttermilk Rolls
"I followed the recipe exactly as written using the quick rise yeast. The dough is tough as shoe leather and looks like they aren't going to rise very much...I'll see what happens in 30 minutes but I can tell by the touch that these are going to be disaster."
"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!"