Whole Wheat Buttermilk Rolls
Total TimePrep: 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.
Editor's NoteAs a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
Nutrition Facts1 each: 116 calories, 3g fat (0 saturated fat), 1mg cholesterol, 135mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
Mar 25, 2018
I followed the recipe exactly, using quick rise yeast and everything, but these didn't rise well at all. In addition, they were very heavy/dense, not lite as rolls should be, and really lacked flavor. Will not make again.
Dec 5, 2017
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.
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!