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
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
sing Sage: |
This Recipe for Honey-Buttermilk Whole-Wheat Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
If you enjoy this Honey-Buttermilk Whole-Wheat Rolls Recipe - you should enjoy the recipe collections you can find on the websites below:
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
This is a recipe for Honey-Buttermilk Whole-Wheat Rolls from the recipe cookbook of Recipes-to-go (Bread)
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Herb Tip |
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