Honey-Buttermilk Whole-Wheat Rolls

These honey-buttermilk whole-wheat rolls offer the perfect balance of rustic texture and tender softness. The tang of the buttermilk cuts through the sweetness of the honey, creating a complex flavor profile that pairs beautifully with soups, stews, or as a sandwich base. With a deeply browned, slightly firm crust and a moist interior, these rolls are ideal for family dinners or brunch gatherings. Made with simple pantry staples, they provide a wholesome, homemade touch to any meal without requiring advanced baking skills.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 145

Dietary: Vegetarian

Description

These honey-buttermilk whole-wheat rolls offer the perfect balance of rustic texture and tender softness. The tang of the buttermilk cuts through the sweetness of the honey, creating a complex flavor profile that pairs beautifully with soups, stews, or as a sandwich base. With a deeply browned, slightly firm crust and a moist interior, these rolls are ideal for family dinners or brunch gatherings. Made with simple pantry staples, they provide a wholesome, homemade touch to any meal without requiring advanced baking skills.

Directions

1
In a food processor fitted with a metal blade, combine the basic sponge, buttermilk, salt, honey, and melted butter. Process until the mixture is smooth.
2
Add the bread flour and whole-wheat flour to the processor. Pulse several times to incorporate the flours into the wet mixture.
3
Process the dough for about 1 minute until it becomes supple and elastic. The dough should be very sticky and slightly wet, sticking slightly to the work bowl. If too dry, add water by the teaspoon; if too wet, add flour by the teaspoon.
4
Transfer the dough to a large plastic bag. Squeeze out all air and seal tightly at the top, leaving enough room for the dough to expand.
5
Place the bag in a bowl and let the dough rise in a warm spot until doubled in size, approximately 1 1/2 hours.
6
Turn the dough out onto a lightly floured surface. Divide the dough in half, then cut each half in half again, and quarter each piece into 4 equal pieces, resulting in 16 rolls of about 2 1/2 ounces each.
7
Shape each piece into a round roll by pinching the bottom of the dough together.
8
Place the rolls 2 inches apart on a large oiled baking sheet, ensuring the pinched-bottom is facing down.
9
Sprinkle the tops of the rolls with flour. Drape the sheet loosely with plastic wrap.
10
Let the rolls rise in a warm place until almost doubled in size, about 1 hour.
11
About 15 minutes before baking, position a rack in the middle of the oven and preheat to 400°F (200°C).
12
If desired, use kitchen shears to make a deep cross-stitch slash on top of each roll.
13
Bake the rolls until they are deeply browned and sound hollow when tapped on the bottom, about 20 minutes.
14
Immediately remove the rolls from the pan and place them on a wire rack to cool.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 145kcal

% Daily Value *
Total Fat 3.5g6%
Saturated Fat 1.8g9%
Cholesterol 8mg3%
Sodium 380mg16%
Total Carbohydrate 25g9%
Dietary Fiber 2g8%
Sugars 8g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/honey-buttermilk-whole-wheat-rolls/