Buttermilk Wheat Rolls Recipe
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Buttermilk Wheat Rolls

By: Beth Zaring  
"'This recipe produces light, tender rolls, considering the amount of whole wheat flour it calls for,' writes Beth Zaring from Wellston, Ohio. 'I bake them for company, potlucks and parties."

Rating: This weblink has been rated 12 times with an average star rating of 4.2 Read Reviews (11)

Rate/Review | 181 people have saved this

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

Ingredients

  • 1 1/2 cups warm buttermilk (70 to 80 degrees F)
  • 1/4 cup vegetable or canola oil
  • 1 teaspoon lemon juice
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1/2 cup toasted wheat germ
  • 2 cups whole wheat flour
  • 1 1/4 cups bread flour
  • 2 teaspoons active dry yeast
  • 2 tablespoons butter or margarine, melted

Directions

  1. In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide into 24 pieces; shape each into a ball. Place on two greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter if desired. Bake at 350 degrees F for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

Footnotes

  • If your bread machine has a time-delay feature, we recommend you do not use it for this recipe.
  • Warmed buttermilk will appear curdled.
  • Nutritional Analysis: One roll (prepared with 1% buttermilk and without butter) equals 96 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 177 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch.
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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2006 by Beth 
Used oat bran instead of wheat germ (didn't have any). Made by hand rather than using bread... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2007 by Lauryl 
Awesome! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by What a Dish! 
These are tasty and easy to make. I had some buttermilk that needed using, and I wanted to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2009 by ROSEP47 
For Thanksgiving this year I had excellent results with this recipe. I had to alter it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by TN Monkeymomma 
I followed the recipe, no changes. They were ok. Kids didnt like them but they like white... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2008 by ritejane 
Very yummy! I only had powdered buttermilk (cultured butermilk blend for cooking and baking),... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by SheriA1975 
These were easy to make and soft as advertised. We used them to make mini-meatball sandwiches... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2008 by 102rindy 
I made the rolls bigger than directed, so that may account for some of my difficult. However,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2007 by Sherea 
I didn't care for the flavor of these rolls. They were soft and fluffy, but had a weird... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2007 by shawn 
excellent flavor and very soft, these are a keeper. MORE

 
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