Ingredients
- 1 cup buttermilk
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- 3/4 teaspoon kosher salt
- 1/8 cup warm water (~100-110F)
- 1 1/8 teaspoons active dry yeast
- 1/2 teaspoon granulated sugar
- 2 1/2 cups whole wheat flour
Make and Knead the Dough
In a small saucepan, heat the buttermilk, butter, honey, and salt over medium heat. Stir it occasionally until the butter melts and the mixture reaches about 110F. If it gets too hot, let it cool down before using it.
While the buttermilk mixture is warming, proof the yeast. In a small bowl, combine the warm water, yeast, and sugar. Let it sit for ~5-10 minutes. The mixture should become foamy and expand. If it doesn’t, your yeast might be old.
Pour the warm buttermilk mixture and the proofed yeast into the bowl of a stand mixer. Whisk them together briefly.
Using the dough hook attachment, add the whole wheat flour, one cup at a time, on low speed. Continue mixing until a stiff dough forms that starts to pull away from the sides of the bowl.
Increase the mixer speed to medium-low and knead for ~2-3 minutes. The dough is ready when it’s smooth and slightly tacky to the touch, but doesn’t stick to your fingers.
Let the Dough Rise
Lightly oil a large bowl. Place the dough in the bowl and turn it over to coat it lightly with oil.
Cover the bowl with a damp cloth or plastic wrap. Let it rise in a warm spot for about an hour, or until the dough has doubled in size.
Grease 24 cups of a standard muffin tin.
Shape and Bake the Rolls
Gently deflate the risen dough and turn it out onto a lightly floured surface.
Roll the dough into a large rectangle, about 1/4-inch thick. Use a pizza cutter or a knife to cut the dough into long strips, about 2 inches wide.
Fold each strip in half lengthwise, then roll it up into a tight spiral. Place each spiral into a greased muffin cup.
Cover the muffin tins with a damp cloth and let the rolls rise for another hour, until they’ve puffed up and look airy.
Preheat your oven to 400F.
Bake the rolls for ~8 minutes, then reduce the oven temperature to 350F. Continue baking for another ~10-15 minutes.
The rolls are done when they are golden brown and sound hollow when tapped. An instant-read thermometer should register between 180F and 190F.
Remove the rolls from the muffin tins immediately and let them cool on a wire rack. If you leave them in the tin, the bottoms will get soggy from the steam.
Honey Whole Wheat Rolls
Ingredients
- 1 cup buttermilk
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- 3/4 teaspoon kosher salt
- 1/8 cup warm water ~100-110F
- 1 1/8 teaspoons active dry yeast
- 1/2 teaspoon granulated sugar
- 2 1/2 cups whole wheat flour
Instructions
- Heat buttermilk, butter, honey and salt to 110F in saucepan until butter melts.
- Combine warm water, yeast and sugar in bowl. Let proof 5-10 minutes until foamy.
- Mix buttermilk mixture and proofed yeast in stand mixer bowl.
- Add flour gradually with dough hook on low speed until dough forms and pulls from sides.
- Knead on medium-low for 2-3 minutes until smooth and slightly tacky.
- Place in oiled bowl, cover, let rise 1 hour until doubled.
- Grease 24-cup muffin tin.
- Roll dough into 1/4-inch thick rectangle on floured surface.
- Cut into 2-inch wide strips, fold strips lengthwise, roll into spirals.
- Place spirals in muffin cups, cover and let rise 1 hour until puffy.
- Heat oven to 400F.
- Bake 8 minutes, reduce to 350F, bake 10-15 minutes more until golden and hollow-sounding.
- Remove from tin immediately, cool on wire rack.
