Honey-buttermilk whole-wheat rolls

Yield: 16 Servings

Measure Ingredient
½ cup Buttermilk
1½ teaspoon Salt
⅓ cup Honey
2 tablespoons Unsalted butter or margarine, melted
1 cup Bread flour
1¼ cup Whole-wheat flour
Oil for pan

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, ¼ 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 1½ hours.

Divide dough in half. Cut each in half again, then quarter into 4 equal pieces, about 2 ½ 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; ⅖ grams fiber; 16% calories from fat.

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

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