There’s nothing quite like the warm, comforting aroma of freshly baked bread filling your home. These Fluffy Buttermilk Whole Wheat Rolls are the perfect way to bring that magic to your kitchen. With a delightful nuttiness from whole wheat flour and a tender, tangy crumb thanks to buttermilk, these knotted rolls are rustic, beautiful, and incredibly satisfying. They’re the perfect companion to a hearty soup, a fresh salad, or simply enjoyed warm with a pat of butter. Let’s get baking!
Ingredients
• Yields: 15 rolls
• 1 tablespoon / 7g active dry yeast
• 1 cup / 240ml warm buttermilk
• 1 tablespoon / 15g brown sugar
• ¼ teaspoon / 1.5g baking soda
• 1 ½ cups / 180g whole wheat flour
• 1 cup / 125g all-purpose flour, plus more for dusting
• 1 teaspoon / 4g baking powder
• 1 teaspoon / 6g salt
• 3 tablespoons / 42g unsalted butter, melted
Instructions
1. In a large bowl, dissolve the yeast in the warm buttermilk. Stir in the brown sugar and baking soda. Set the mixture aside for 5-10 minutes, until it becomes foamy and bubbly.
2. In a separate bowl, sift together the whole wheat flour, all-purpose flour, baking powder, and salt.
3. Stir about 1 cup of the dry flour mixture into the activated yeast. Add the melted butter and beat with a wooden spoon for a minute until combined.
4. Gradually add the remaining flour, stirring until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
5. Knead the dough for 8-10 minutes, adding just enough flour to prevent sticking, until it is smooth and elastic. Form the dough into a ball.
6. Place the dough in a lightly buttered bowl, turning it once to coat the top. Cover with a tea towel and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
7. Gently punch down the dough and turn it out onto a lightly floured board. Roll it into a rectangle approximately 14×7 inches (35×18 cm).
8. Cut the rectangle crosswise into 15 one-inch-wide strips. To shape, take one strip, twist the ends in opposite directions a few times, and tie it into a simple knot, tucking the ends underneath.
9. Arrange the knotted rolls a few inches apart on a buttered baking sheet. Cover lightly with a tea towel and let them rise for another 45 minutes, or until nearly doubled.
10. Preheat your oven to 425°F / 220°C. Bake the rolls for 15-20 minutes, or until they are golden brown. Serve warm.
Nutritional Information
• Per roll (approximate)
• Calories: 115 kcal
• Protein: 4g
• Carbohydrates: 19g
• Fat: 3g
• Fiber: 2g
Pro Tips
• Ensure your buttermilk is warm (around 110°F / 43°C), not hot. If it’s too hot, it will kill the yeast and your rolls won’t rise.
• For the most accurate flour measurement, use a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and level it off with a straight edge.
• To check if your dough is perfectly kneaded, perform the ‘windowpane test.’ A small piece of dough should stretch thin enough to see light through it without tearing.
• For an extra soft and shiny crust, brush the rolls with a little melted butter as soon as they come out of the oven.
FAQ
Q: Can I make these whole wheat rolls vegan
A: Yes, you can easily adapt this recipe to be vegan. To replace the buttermilk, mix 1 cup of unsweetened plant-based milk (like soy or almond) with 1 tablespoon of lemon juice or apple cider vinegar and let it sit for 5-10 minutes to curdle. For the butter, simply use your favorite plant-based butter substitute in equal amounts.
Q: What vegetarian meals go well with these buttermilk rolls
A: These fluffy whole wheat rolls are incredibly versatile. They are perfect for soaking up the broth from a hearty vegetarian lentil soup, a creamy tomato bisque, or a rich mushroom stew. They also pair beautifully with a large, fresh green salad or a vegetarian chili.
Q: How should I store leftover whole wheat rolls
A: To keep your rolls fresh, store them in an airtight container or a bread bag at room temperature for up to 3 days. For longer storage, you can freeze them. Place the completely cooled rolls in a freezer-safe bag, and they will keep for up to 3 months. Reheat them in the oven or microwave before serving.
Q: Can I make these rolls with 100% whole wheat flour
A: You can, but be aware that using only whole wheat flour will result in a denser, heartier roll rather than a light and fluffy one. The all-purpose flour helps to lighten the texture. If you choose to use all whole wheat, you may need to add an extra tablespoon or two of buttermilk as whole wheat flour absorbs more liquid.
