Whole Wheat Buttermilk Rolls

Happy Monday!

Spring break is officially over in this part of town, which means the posse were dragging their feet on the way to school. Believe me, I wasn’t exactly overjoyed to face the traffic either – considering I took J to the airport at 4:15 this morning –  but more importantly, the massive migraine I was saddled with most of yesterday is completely gone.


It was a great week, though, and we definitely got a lot of projects accomplished. I think the biggest achievement (for me, anyway) was that J refinished the kitchen table. A few months ago, I set a hot casserole dish on the table, placing a towel underneath it to keep it from sliding. Unbeknownst to me, the towel was very damp, and the heat from the dish combined with the dampness of the towel left a not-very-nice looking circular watermark. The color was literally bleached right out of the tabletop.

I felt like such an idiot – I know that I should use hot pads…which I have plenty of……

Anyway, armed with a steel wool pad, a tin of mahogany stain, a bit of elbow grease, and 15 minutes of J’s time, the table looks brand new. All ready for Easter dinner, which I realized is less than two weeks away! Speaking of which, the Royal Family is coming to visit (aka Mom and Dad), so I’ve been thinking about what to serve. Of course, the usual suspect – a spiral ham – will appear on the table, and I’m leaning towards having J prepare a smoked turkey as well. I’ll be making these rolls too, since the dough can be mixed up a few days ahead of time and will make excellent sandwich rolls for the leftovers. That is, unless I can coerce The Queen Mother to make her outstanding popovers. I can’t quite master the hang of them, no matter how many times Ina Garten says, “How easy is that?”.  And…. if my negotiating skills fail, I can always call in the reinforcements.


The posse. 

Whole Wheat Buttermilk Rolls – adapted from Artisan Bread In 5

2 1/3 cups lukewarm water
1 cup buttermilk
1 tbs granulated yeast
1 1/2 tbs sugar
6 1/2 cups bread flour (I do half white and half whole wheat)

In the bowl of an stand mixer (or a large bowl, about 6 qt capacity), mix together the water, buttermilk, yeast, a pinch of salt and sugar. Add the flour and mix using the paddle attachment (or mix by hand with a wooden spoon). Do not knead the dough.

Lightly cover the bowl and let it rest at room temperature for 2 hours, or until the dough doubles in size, then collapses.

At this point, the dough can be used immediately, or it can be stored in the refrigerator in a covered container and used within 5 days. The dough can also be stored in the freezer for up to 3 weeks.

When you are ready to bake, cut off your desired amount from the dough. I shaped the dough into 3 oz rolls, and set them onto a parchment lined baking sheet. Lightly cover with a kitchen towel or plastic wrap and let it rest for 90 minutes.

Preheat the oven to 350 degrees F. Place the rack in the center of the oven with the baking stone, if using. Lightly brush the top of the rolls with melted butter. Bake for about 30 minutes, or until the rolls are golden brown.


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