These rolls require only one rise, and have a perfect “crumb”. Leftovers from dinner make great breakfast treats with jams and honey.
Makes 12 medium rolls.
- 1 c buttermilk
- 1/2 c warm water
- 1 Tbsp active dry yeast
- 1 Tbsp sugar
- 2 egg whites
- 2 Tbsp vegetable shortening
- 1/2 tsp coarse sea salt
- 2 c whole wheat flour
- 1 1/2 c all-purpose flour
- egg wash (1 egg white beaten with 1 Tbsp water)
- Heat the buttermilk and water to 110 degrees F. Pour in a small bowl, stir in yeast and sugar, and allow to stand 10 minutes, or until a creamy foam forms on top.
- Using an electric stand mixer, beat the egg whites until stiff peaks form. Remove to a holding bowl.
- To the same electric mixer bowl (no need to wash egg white residue from it), add the yeast mixture, shortening, salt, and the whole wheat flour. Beat with dough whisk on low first, then medium for five minutes.
- Remove bowl from stand mixer and mix in the stiffly beaten egg whites. Gradually add as much of the all purpose flour as needed to form a slightly sticky dough.
- Turn onto a floured surface. Knead and fold for 5 minutes, adding more flour or water as necessary to make a satiny, elastic dough.
- Divide dough into 12 equal pieces. Form each into a ball, rotating and turning the outer rim into the center back repeatedly and then rolling the ball in your palms. Place side by side in a buttered 11 x 7 x 2 inch baking pan.
- Slash the top of each dough-ball with a sharp knife in a crisscross pattern. Brush all with egg wash. Cover with a clean towel and allow to rise in a warm spot for 45 minutes, or until nearly doubled, preheating oven to 425 degrees F during the last 10 minutes of the rise.
- Bake about 20-22 minutes, or until lightly browned. Cool in pan 15 minutes before turning bundle of rolls onto a rack to cool further. Pull rolls apart just before use, and serve with butter or jam.