Whole Wheat Buttermilk Rolls – a delicious recipe with flour, whole wheat flour, sugar, yeast, buttermilk, canola oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, combine the self-rising flour, 3/4 cup whole wheat flour, sugar and yeast. In a small saucepan, heat buttermilk and oil to 120u00b0-130u00b0 (mixture will appear curdled). Add to dry ingredients; beat just until smooth. Stir in remaining whole wheat flour.
2
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
3
Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on
4
coated with cooking spray. Cover and let rise in a warm place until doubled, about 35-40 minutes.
5
Bake at 375u00b0 for 8-12 minutes or until golden brown. Serve warm.
780
kcal
Calories
62
g
Fat
54
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1-1/2 cups self-rising flour, 1-1/2 cups whole wheat flour, 1/3 cup sugar, 1 package (1/4 ounce) quick-rise yeast, and more.
Yes, Whole Wheat Buttermilk Rolls falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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