Whole Wheat Buttermilk Rolls Recipes

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
• Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
• On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Steps:

• In a large bowl, dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into seven portions. Divide each portion into six pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Brush with melted butter. Bake at 400° for 12-16 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, beat butter and honey until smooth; serve with rolls.

Steps:

• Place 1/4 cup of the warm water in a small bowl; stir in yeast. Let stand 10 min or until yeast is dissolved and foamy.
• Meanwhile, whisk remaining 1/2 cup water, buttermilk, egg, butter, sugar and salt in large bowl. Whisk in yeast mixture to combine.
• Slowly stir in 3 1/2 cups of flour, using hands if necessary, until soft dough forms. Slowly add up to 1/4 cup additional flour if needed to form soft dough that pulls away from sides of bowl.
• On lightly floured surface, knead dough 7 to 10 min or until smooth and elastic. Place dough in lightly buttered large bowl; turn to coat all sides with butter.
• Cover with plastic wrap and towel; let rise in warm place until doubled in size, about 1 hour.
• Line baking sheet with parchment paper. Gently punch down dough; turn out onto lightly floured surface. Divide dough in half; cut each half into 8 pieces.
• Roll each piece into desired shape; place on baking sheet. Spray plastic wrap with cooking spray, cover rolls. Let rise in warm place 30 to 40 min or until double in size. (To make ahead, shape rolls, place on baking sheet and cover with greased plastic wrap. Refridgerate 4 hours or overnight. When ready to bake, let stand at room temperature 30 min before baking.).
• Heat oven to 375*. Bake 17 to 20 min or until light golden brown.

Steps:

• Dissolve yeast in warm water; let stand about 5 minutes.
• Add sugar, salt, soda and egg.
• Add emough flour to make a stiff batter and beat about 2 minutes on medium speed of mixer.
• Pour in warm buttermilk and melted butter.
• Add enough flour to make a firm dough; knead until smooth and elastic, about 8 - 10 minutes.
• Put in a large, buttered bowl and let rise until doubled, about 1 hour.
• Punch dough down and let rest about 5 minutes.
• Form dough into 24 balls and place in three buttered round cake pans. Rise, covered, until doubled in bulk.
• Brush rolls with heavy cream or melted butter, if desired.
• Bake at 350 for 25 - 30 minutes. Remove from pans and cool on wire rack.