Buttermilk Wheat Rolls Recipe
My passion for buttermilk wheat rolls grew during high school days. You can serve buttermilk wheat rolls as a yummy breakfast. Do try out this buttermilk wheat rolls recipe. I am eager to know if you like it.
Ingredients
1 package active dry yeast
1/4 cup warm water (about 110°)
1 3/4 cups buttermilk, at room temperature
2 eggs, lightly beaten
1/3 cup firmly packed brown sugar
1 1/2 teaspoons salt
1/4 cup butter or margarine, melted and cooled
3 cups whole wheat flour, unsifted
3 1/2 to 4 cups all-purpose flour, unsifted
Directions
In a large bowl, dissolve yeast in water.
Add butter-milk, eggs, brown sugar, salt, and butter.
Gradually add whole wheat flour and 1 cup of the all-purpose flour; beat for 5 minutes.
Then gradually mix in enough of the remaining all-purpose flour (about 2 cups) to make a stiff dough.
Turn out onto a floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide in half, shaping each half into a ball.
Bake as directed for each.
Add butter-milk, eggs, brown sugar, salt, and butter.
Gradually add whole wheat flour and 1 cup of the all-purpose flour; beat for 5 minutes.
Then gradually mix in enough of the remaining all-purpose flour (about 2 cups) to make a stiff dough.
Turn out onto a floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide in half, shaping each half into a ball.
Bake as directed for each.
