Hello! Hope you are having a lazy Sunday as you read this 🙂
Made some wheat rolls for a change as my dad is diabetic and usually avoids flour based things to eat. Came out real nice considering that wheat makes it heavy. Recipe from Taste of Home – Fall Baking 2009 – what buys! 🙂
You will need –
1 1/2 cups – self raising flour
1 1/2 cups – whole wheat flour
1/3 cup – sugar
2 tsp – instant yeast
1 cup – butter milk
1/4 cup – oil (I used butter instead of oil since the kids were also having it and sometimes vegetable oil in breads tend to leave an after-taste. Did not quite affect the texture. Go with what you are comfortable with. Maybe you could use olive oil)
Dissolve the yeast with a bit of sugar and warm water. Keep aside.
Gently heat the butter on low heat till it melts and then add the buttermilk. Might look a bit curdled so don’t be alarmed. Do NOT let it boil though. Just gently warm it up.
Mix the flour and 3/4 cup wheat flour and sugar in a bowl. Add the yeast and combine.
Add the buttermilk mix and combine to make a sticky dough. Add enough wheat flour to make a smooth dough and knead till smooth and elastic.
Cover and leave to rise in a greased bowl for 10 minutes.
The original recipe says to roll out the dough and cut with a cookie cutter and place on a baking pan. I just made small dough balls and placed them on my greased baking pan. You can go with what suits you best. Cover and leave to rise again for 35-40 minutes.
Bake at 375 F (180 C) for 15 minutes. I brushed a bit of melted butter on top just to add some shine 🙂
Best had when warm. Can gently warm it in the microwave if having later.
Try your hands with this recipe and enjoy! Do let me know if you have tried any variations to this recipe. Would love to try it for myself! 🙂
Appreciate your stopping by! Have a good Sunday! 🙂