Whole Wheat Buttermilk Rolls

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Add yeast to 1/2 cup warm water and let stand for 10 minutes.

In a medium-sized saucepan or microwave-safe bowl, combine butter and buttermilk.  Heat until melts (buttermilk may curdle). Add salt, sugar, oat bran hot cereal, and baking soda to the buttermilk mixture and let stand 5 minutes to soften the oat bran hot cereal.


Add 2 cups whole wheat flour (you may use mixer).  Pour in yeast and 1 beaten egg and mix thoroughly. Add Best for Bread flour and Naturally White flour to make a soft dough.  Knead the dough on a floured surface until it becomes smooth and elastic, 10 minutes by hand, or 4 minutes in an electric mixer or a food processor fitted with a dough hook.  Put dough in oiled bowl, turning once to coat thoroughly.  Cover with damp towel and allow to rise in a warm, draft-free place for 1 hour.

Knead dough down.  Turn onto a floured surface and separate into 4 or 5 small balls.  Let rest 5 minutes.

Coat a baking sheet with a thin coating of vegetable oil.  Flatten each ball into a circle about 9 inches in diameter.  Brush each circle with melted butter and cut in 8. pie shaped wedges.  Roll each toward the point and place on baking sheet, point-side down.


Preheat oven to 375 degrees F.  Bake for about 15 minutes, or until browned.


32 rolls 142 calories; 2 g dietary fiber; 25 g carbohydrates; 4 g protein; 4 g fat; 1 g saturated fat; 7 mg cholesterol; 138 mg sodium Print this Recipe

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