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
Prepare and Knead the Dough
Heat the buttermilk, butter, honey, and salt in a saucepan on medium heat, stirring occasionally until the butter melts and the mixture reaches approximately 110F.
If it gets hotter than that, let it cool down before using.
While your buttermilk mixture is heating, you will also proof the yeast.
Combine the warm water, yeast, and sugar into a small bowl.
Allow this mixture to sit for approximately 5-10 minutes, which should create a frothy, expanded mixture as a result of the activation of the yeast.
If this does not happen, your yeast may have lost its potency.
Pour the warm buttermilk mixture and the proofed yeast into the bowl of a stand mixer and whisk them together briefly.
Using the dough hook attachment, add the whole wheat flour one cup at a time, mixing on low speed until a stiff dough has formed that is pulling away from the sides of the bowl.
When a stiff dough has formed, increase the mixing speed to medium-low and knead the dough for approximately 2-3 minutes until completely smooth and slightly tacky to the touch, but not sticking to your fingers.
Allow the Dough to Rise
You will need to lightly coat a large bowl with cooking oil.
Put the dough in the bowl, turning the dough over so that the top of the dough is coated lightly in oil.
After you have placed the dough in the oiled bowl, cover the bowl with either a damp cloth or plastic wrap and let the dough rise in a warm place for about one hour.
The dough should rise at least double in size during the one hour that it rises.
Grease 24 cups of a standard muffin tin.
Shape and Bake the Rolls
Gently deflate the dough that has risen and turn it onto a lightly floured surface.
Take the dough and roll it into a large rectangle with a thickness of approximately 1/4 inch.
Cut the dough using either a knife or a pizza cutter into long strips of approximately 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 tin with a damp cloth and allow the rolls to rise for approximately one hour until the rolls have puffed up and appear airy.
Preheat oven to 400F.
Bake the rolls for approximately 8 minutes, then reduce the oven temperature to 350F and continue baking approximately 10-15 minutes longer.
The rolls are done when they are golden brown on top and sound hollow when tapped; an instant-read thermometer inserted in the middle of one of the rolls should read between 180F and 190F.
Remove the rolls immediately from the muffin tins and let them cool on a wire rack; if allowed to stay in the tin, the bottoms will be 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.
