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Honey Whole Wheat Buttermilk Rolls

Honey Whole Wheat Buttermilk Rolls

So I don’t want to make a big deal about this, buuuuttt it’s kinda a big deal.

This is my very first bread recipe that I created. Isn’t that EXCITING!? No? It’s just me? That’s okay; I’m clearly excited enough for the both of us!

Honey Whole Wheat Buttermilk Rolls

Like lots of my recipes this one came about because I wanted something but I was too lazy to go to the store. Not only that, I was too lazy to Google a recipe or pull out my trusty cookbooks. Yup, it’s a new level of lazy.

 Honey Whole Wheat Buttermilk Rolls

Sometimes it’s okay to be lazy because out of laziness beautiful things can be born. {This is definitely a fact I will not be sharing with my future children. Some things are best left until their a little older. AmIright?}

Honey Whole Wheat Buttermilk Rolls

These Honey Whole Wheat Buttermilk Rolls have an amazing flavor! They are wholesome and healthy from the whole wheat with just the right amount of sweetness from the honey. Fluffy, filling and only 50 calories a piece! That’s right, I said 5-0!

Honey Whole Wheat Buttermilk Rolls

Now, as I mentioned before, I can be lazy. I do not whip up fresh baked rolls every night for dinner. No, no. There’s no time for that. So what do I do? I partially bake these little guys and freeze them in a plastic baggie. Then when I want freshly baked rolls, I pop them in the oven straight on the rack and finish baking them. No one will ever know.

Honey Whole Wheat Buttermilk Rolls

I baked the majority of the rolls in the individual compartments of a muffin tin, so that they would be easy to freeze. The rest of the dough I rolled into 4 spirals and baked it in a 5-inch round cake pan for immediate consumption.

Honey Whole Wheat Buttermilk Rolls

Why eat regular round rolls when you can bake spiral rolls? Or clover for that matter? They will taste just as delicious either way, so if you are short on time or patience, then you can roll them into balls instead.

These rolls are worth the effort. I promise.

Honey Whole Wheat Buttermilk Rolls

Yield: 48 Rolls

Calories per serving: 50

Honey Whole Wheat Buttermilk Rolls

These Honey Whole Wheat Buttermilk Rolls are soft and fluffy with just a hint of honey! And they are only 50 calories each! Hearty, healthy dinner rolls that will complete any meal!

Ingredients

  • 2 cups butter milk
  • 2 tablespoons butter, unsalted
  • 1 package yeast
  • ¼ cup water
  • 1 teaspoon sugar
  • 2 tablespoons honey
  • 1 ½ teaspoons salt
  • ~5 ¼ cups whole wheat flour

Instructions

  1. Heat buttermilk, butter, honey and salt in a small saucepan over medium heat until the butter has melted and the mixture is 110°, stirring frequently.
  2. While your milk mixture is warming, proof your yeast. Add ¼ cup of warm water (100 ° - 110° F) to the yeast and stir to mix. Then added 1 t of sugar to the yeast/water mixture. Wait 10 minutes and if the mixture has tripled in size then the yeast is healthy & ready to use.
  3. Pour the milk mixture into the bowl of a stand mixture fitted with the paddle attachment. Add the proofed yeast to the milk mixture and stir to mix. Swap out the paddle attachment for the hook attachment.
  4. Add the whole wheat flour one cup at a time; mix and continue adding flour until you have a stiff dough.
  5. I then set my Kitchen Aid mixer with the bread-hook attachment on speed 2, and let it work it’s magic until the dough climbs up the hook and cleans the sides of the bowl, about two minutes. Then knead on speed 2 for an additional two minutes.
  6. If you are doing the kneading by hand Ruth of The American Woman’s Cookbook [UNDERLINE} explains, “Press the dough away with the palms of your hand. Stretch the dough from the edge, folding back edge over to the center. Press the dough away with the palms of your hands, exerting sufficient force to cause the part folded over to adhere to the mass under it, and repeat folding. Turn dough one-quarter around and repeat kneading. Continue turning, folding and kneading until dough is smooth and elastic and will not stick to an unfloured board.”
  7. FIRST RISING – Grease large bowl with vegetable oil. I pour a little oil in my hands and then spread the oil over the insides of the bowl with my hands like fingerpainting. I find this more efficient and rather fun! Place dough in bowl and turn the dough in the bowl to cover all sides of the dough with oil. Cover with damp towel and place in a warm place (80 ° - 85°) for an hour, or until the dough is triple its size. There is no warm place in my condo at this time of year, so I pre-heated the oven for 10 minutes and then let it cool down to a comfortable temperature. An oven thermometer would be very helpful here.
  8. Sometime during the second rising, you will want to grease your 48 muffin tins for spiral rolls or cake pans or a regular baking dish will also work for standard round rolls.
  9. SECOND RISING - This step is optional but it really adds to the flavor of the bread. I took my bowl from the oven quickly to avoid too much heat escaping, punched down the loaf and then placed it back in the oven. Let the dough rise for another hour.
  10. SHAPING THE ROLLS – Divide your dough into 48 equal pieces. Roll into balls and place about an inch apart in whatever baking dish you chose. Cover with a damp cloth and let rise until doubled in volume.
  11. SHAPING SPIRAL ROLLS – I rolled out the dough into a rectangle and then, using a pastry wheel or pizza cutter, cut the dough into strips about 2-inches wide. I folded each strip in half and then rolled them up. To make the large ones I actually rolled up one strip and then continued rolling with another doubled over strip. Place each spiral into each greased muffin tin. Working quickly, repeat this step until all the dough is gone. Cover pans with a damp cloth and set aside to rise.
  12. Cook rolls for 8 minutes at 400° and then decrease the temperature to 350° for the remaining 10-20 minutes. I would start checking these after 10 minutes. I use the toothpick test for rolls. The others are too unreliable.

Notes:

FREEZING INSTRUCTIONS: Bake rolls for 8 minutes at 400° and then remove to a wire rack to cool completely. Freeze in a large freezer bag. To finish baking them, take the desired number from the freezer, place them on a baking sheet or straight on the oven rack, and bake in a pre-heated 350° oven for 15-25 minutes. The toothpick test will not work here. I found that the best way to test is to take one roll from the oven and try to pull it apart: if it starts to pull apart easily, it is done, if it provides resistance, pop it back in the oven. It usually takes 10-15 minutes for small rolls.

https://americanheritagecooking.com/2014/04/honey-whole-wheat-buttermilk-rolls/

17 Comments

  • Lelia
    April 24, 2014 at 10:59 am

    Ah! BREAD! Cannot WAIT to try these! Love your freezing ideas as I am usually cooking for only two (or one). Also love the spirals!

    Reply
    • AmericanCooking22
      April 24, 2014 at 11:08 am

      Thanks, Mom! The spirals are kinda fun to eat. Not that I needed any additional incentive to eat bread!

      Reply
  • Liz
    April 24, 2014 at 1:55 pm

    Oh, boy, do your rolls look magnificent! I love the swirls, the texture…and I’m certain I’d love the taste!

    Reply
    • AmericanCooking22
      April 24, 2014 at 6:32 pm

      Thanks, Liz!! I’m sure you would love the taste too! It’s not chocolate but bread is certainly the next best thing 😉

      Reply
  • Kristine @ Kristine's Kitchen
    April 24, 2014 at 11:42 pm

    I love that you used honey and buttermilk. I bet both give these rolls such great flavor. And they are healthy, too! I’m excited to try these!

    Reply
    • AmericanCooking22
      April 25, 2014 at 11:17 am

      Thanks, Kristine! They really do make whole wheat rolls into something you CRAVE! I hope you do try them!

      Reply
  • Jess @ whatjessicabakednext
    April 26, 2014 at 5:39 am

    These rolls look amazing! I love the idea of adding honey! 🙂

    Reply
    • AmericanCooking22
      April 26, 2014 at 9:58 am

      Thanks, Jess! I love a hint of sweetness in my bread!

      Reply
  • Kayle (The Cooking Actress)
    April 26, 2014 at 6:30 pm

    I am SOOO impressed! I am way too scared to develop a bread recipe! You did such an amazing job-these rolls look SO fluffy and delicious and I love that they’re, like, healthy!

    Reply
    • AmericanCooking22
      April 26, 2014 at 7:16 pm

      They are definitely healthy! It was one of those “fingers crossed. let’s see if this works.” kind of recipes!

      Reply
  • Stacy | Wicked Good Kitchen
    April 26, 2014 at 9:42 pm

    Girl, you are a genius! I love that you rolled these babies in cinnamon roll fashion and that you partially bake some to freeze for later. Truly brilliant. And, they’re gorgeous! Rustic and gorgeous. 🙂 Also, I like that you used honey. It is the secret in my pizza crust. 😉 I’m starving right now for these warm rolls and plenty of buttah!

    Reply
    • AmericanCooking22
      April 27, 2014 at 10:07 am

      Buttah is a must!!! You are making want one for breakfast!!! I’ll have to try your pizza crust!

      Reply
  • Lee Smith
    August 7, 2014 at 5:16 am

    You are far from lazy to bake these. When I have some energy, going to try these! Thanks for sharing.

    Reply
    • AmericanCooking22
      August 7, 2014 at 8:50 am

      I hope you do try them! You can always bake them into a loaf or more traditional rolls. They will still taste delicious!

      Reply
  • Kelly Burgess
    October 10, 2017 at 5:48 pm

    Have you ever tried this dough recipe in a bread machine, let rest for 10 minutes covered, then break into individual rolls to rice in a warm place for an hour? That’s how I normally make rolls, so I think I will try that method with this recipe. Thanks! I was looking for a low-calorie whole wheat recipe, and this certainly fits the bill!

    Reply
  • Kelly Burgess
    October 10, 2017 at 5:49 pm

    Have you ever tried this dough recipe in a bread machine, let rest for 10 minutes covered, then break into individual rolls to rise in a warm place for an hour? That’s how I normally make rolls, so I think I will try that method with this recipe. Thanks! I was looking for a low-calorie whole wheat recipe, and this certainly fits the bill!

    Reply
    • Lindsey
      December 26, 2017 at 11:45 pm

      I haven’t tried them in a bread machine – mostly because I don’t own one. Let me know how it goes!

      Reply

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