Country Style Whole Wheat Buttermilk Dinner Rolls

Country Style Whole Wheat Buttermilk Dinner Rolls takes roughly 2 hours and 52 minutes from beginning to end. One portion of this dish contains roughly 4g of protein, 5g of fat, and a total of 126 calories. This recipe serves 24 and costs 15 cents per serving. This recipe from Restless Chipotle requires water, eggs, whole wheat flour, and dry yeast. 10 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 28%. Users who liked this recipe also liked Buttermilk Wheat Rolls, Whole Wheat Dinner Rolls, and Whole Wheat Dinner Rolls.

Servings: 24

Preparation duration: 150 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Dissolve the yeast and ginger in the 1/2 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, and 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.

 

Step by step:

1. Dissolve the yeast and ginger in the 1/2 cup warm water.

2. Let the yeast activate for about three minutes or so.

3. Mix 2 cups of the flour, salt, brown sugar, and baking soda in the bowl of a stand mixer fitted with a dough hook.

4. Mix the buttermilk and yeast together. Beat the eggs until well blended. With the mixer on low add the buttermilk, beaten eggs, and yeast mixture.

5. 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.

6. 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.

7. Brush with melted butter.

8. Let rise for 45 minutes while you preheat the oven to 350F.

9. Brush gently with butter again and bake for 20 minutes, or until golden brown.

10. Remove from oven and brush once more with butter.

11. Serve hot. For brown and serve rolls only bake for 15 minutes and take them out when they are cooked through but not brown.

Nutrition Information:

covered percent of daily need