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Honey-buttermilk Whole-wheat Rolls

Make Honey-buttermilk Whole-wheat Rolls at home with Buttermilk, Salt, Honey, Unsalted Butter Or Margarine Melted, and Bread Flour. Serves 16. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1 1/2 tsp
• 1/3 cup
• 2 tbsp
• 1 cup
• 1 1/4 cup

Method (preview)

1. 1

   In processor fitted with metal blade, mix Basic Sponge with butter- milk, salt, honey and melted butter until smooth.

2. 2

   Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition.

3. 3

   Dough should be very sticky, almost wet.

4. 4

   Transfer dough to large plastic bag, squeeze out all air and seal tightly at top to allow room for dough to expand.

5. 5

   Set bag in bowl and let dough rise in warm spot until doubled, about 1 1/2 hours.

6. 6

   Divide dough in half. Cut each in half again, then quarter into 4 equal pieces, about 2 1/2 ounces each.

7. 7

   Shape each piece into round roll by pinching bottom of dough.

8. 8

   Place 2 inches apart on large oiled baking sheet, pinched-bottom down.

9. 9

   Sprinkle with flour.

10. 10

    Drape loosely with plastic.

11. 11

    Let dough rise in warm place until almost doubled,about 1 hour.

12. 12

    If desired, use kitchen shears to make deep cross-stitch slash in rolls.

13. 13

    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.

14. 14

    Each roll contains about

15. 15

    Recipe from: The Los Angeles Times Newspaper, Thursday

16. 16

    March 05, 1992 Food Section By: Abby Mandel.