Country Style Whole Wheat Buttermilk Dinner Rolls
Piping hot whole grain rolls straight from the oven will make dinner a celebration anytime. Or, use this recipe to make your own Brown and Serve rolls.
Servings 24 rolls
Calories
Ingredients
- 2 tablespoons yeast
- ½ cup warm water (about 110F)
- Pinch of ginger
- ½ cup unsalted butter , melted and cooled
- ¼ cup brown sugar
- 3 eggs , room temperature
- 1 cup buttermilk , warmed to about 110F
- 4-½ to 5 cups whole wheat flour
- 1-½ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup melted , unsalted butter for brushing the rolls
Instructions
- Dissolve the yeast and ginger in the ½ cup warm water.
- Let the yeast activate for about three minutes or so.
- Mix 2 cups of the flour, salt, brown sugar, and baking soda in the bowl of a stand mixer fitted with a dough hook.
- Mix the buttermilk and yeast together.
- Beat the eggs until well blended.
- With the mixer on low add the buttermilk, beaten eggs, melted butter and the yeast mixture.
- Add the remaining flour mixture a little at a time.
- Continue beating on low until the ingredients are well mixed.
- Change the speed to medium and knead the dough for three minutes.
- Turn dough out onto a counter dusted with flour and knead for a couple more minutes – the dough will be smooth and just a little sticky.
- Put into a greased bowl. Grease the top, and then cover the dough with a clean towel. Put in a warm spot to rise for about one hour.
- It is ready when it has doubled and if you push your finger into the dough the indentation remains.
- Knead for a minute or so and then cut the dough into 24 equal pieces.
- Let rest for five minutes.
- Shape each piece into a ball and place it in a buttered 13 x 9-inch pan. You can also drop each ball into a greased muffin tin.
- Brush with melted butter.
- Let rise for 45 minutes while you preheat the oven to 350F.
- Brush gently with butter again and bake for 20 minutes, or until golden brown.
- Remove from oven and brush once more with butter.
- Serve hot.
- For brown and serve rolls only bake for 15 minutes and take them out when they are cooked through but not brown.
Notes
Tips:
- Proper kneading: Make sure to knead the dough until it's smooth and elastic to ensure fluffy rolls. This takes longer with whole wheat dough - so figure 10 minutes of vigorous kneading by hand or about 4 minutes in the mixer.
- Warm place for rising: Let the dough rise in a warm spot for the best results. If your kitchen is cool, place the bowl in an oven with just the light on.
- Don’t over-flour: Use just enough flour to keep the dough from sticking during kneading. Too much flour can make the rolls dense and tough.