Honey-Buttermilk Whole-Wheat Rolls Recipe




Honey-Buttermilk Whole-Wheat Rolls Ingredients

1/2 cup buttermilk
1 1/2 tsp salt
1/3 cup honey
2 tbsp unsalted butter or margarine, melte, d
1 cup bread flour
1 1/4 cup whole-wheat flour
1 oil for pan

A Recipe for
Honey-Buttermilk Whole-Wheat Rolls

 

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”

Art Buchwald



Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




This Honey-Buttermilk Whole-Wheat Rolls recipe is one of many in our Bread Category.






Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.

Samuel Butler


This Recipe for Honey-Buttermilk Whole-Wheat Rolls is one of thousands in the Recipes-to-go Bread Cookbook.


Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

Mark Twain (1835 - 1910)


  1. Honey-Buttermilk Whole-Wheat Rolls Recipe
  2. Bread Recipes
  3. Free Receipes for you to enjoy!

If you enjoy this Honey-Buttermilk Whole-Wheat Rolls Recipe - you should enjoy the recipe collections you can find on the websites below:

Recipes at Yahoo

Diabetic Recipes (DMOZ)

ITV Recipes





The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.

Ralph Waldo Emerson



"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)


This is a recipe for Honey-Buttermilk Whole-Wheat Rolls from the recipe cookbook of Recipes-to-go (Bread)


It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Julia Childs



Honey-Buttermilk Whole-Wheat Rolls recipe - a tasty recipe for you to add to your collection!

A nickel will get you on the subway, but garlic will get you a seat.

Old New York Proverb



If you like this Honey-Buttermilk Whole-Wheat Rolls recipe please let us know.


No, I don't take soup. You can't build a meal on a lake.

Elsie de Wolfe (Lady Mendl)



To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.

Rev. 2:7



If you find any errors in this Honey-Buttermilk Whole-Wheat Rolls recipe please inform us and we will amend the Honey-Buttermilk Whole-Wheat Rolls recipe immediately


Forget love... I'd rather fall in chocolate!

Author Unknown



Honey-Buttermilk Whole-Wheat Rolls

A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it.

Aldous Huxley






Honey-Buttermilk Whole-Wheat Rolls Directions

These rolls have a soft texture ands delicate flavor but a firm
crust. They look very inviting, deeply browned with a dusting of
flour. They make great moderately sized sandwiches.

Basic Sponge

In processor fitted with metal blade, mix Basic Sponge with butter-
milk, salt, honey and melted butter until smooth. Combine flours and
add to sponge mixture, 1/4 cup at a time, pulsing several times to
incorporate each addition. Process dough until supple, elastic and
sticking slightly to work bowl, about 1 minute, adding more water or
flour by teaspoon, if dough is too dry or too wet. Dough should be
very sticky, almost wet.

Transfer dough to large plastic bag, squeeze out all air and seal
tightly at top to allow room for dough to expand. Set bag in bowl and
let dough rise in warm spot until doubled, about 1 1/2 hours.

Divide dough in half. Cut each in half again, then quarter into 4
equal pieces, about 2 1/2 ounces each. Shape each piece into round
roll by pinching bottom of dough. Place 2 inches apart on large oiled
baking sheet, pinched-bottom down. Sprinkle with flour. Drape loosely
with plastic. Let dough rise in warm place until almost doubled,about
1 hour. If desired, use kitchen shears to make deep cross-stitch
slash in rolls.

About 15 minutes before baking put rack in middle of oven and set
oven to 400 degrees F.. Bake until rolls are deeply browned and sound
hollow when raped on bottom, about 20 minutes. immediately remove
from pan and place on wire rack. Makes 16 rolls.

Each roll contains about:

162 calories;231 mg sodium; 4 mg cholesterol; 3 grams fat; 31 grams
carbohydrates; 5 grams protein; 0.4 grams fiber; 16% calories from
fat.

Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992
Food Section By: Abby Mandel.

Serves: 16

 

 

 

 

Honey-Buttermilk Whole-Wheat Rolls Recipe brought to you by Recipes To-Go


:

 


 

Honey-Buttermilk Whole-Wheat Rolls Recipe from the Recipes-To-go.com Bread Recipe Cookbook

Home >> Bread
Recipes To Go