whole wheat buttermilk yeast rolls

 
yields approximately 24 rolls

ingredients

1 package active dry yeast (fleischman’s)
1/4 cup warm water
3 cups room temperature buttermilk
1/2 cup sugar
1/2 cup melted butter, cooled
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon salt
5-6 cups whole wheat pastry flour*
2 cups unbleached white flour 

directions

Put yeast and water in a mixing bowl.  Stir until dissolved.  Add room temp buttermilk and sugar.  Let the mixture stand (to proof) for 15 minutes.

Add the melted butter and beaten eggs to the buttermilk mixture.  Whisk to combine.  At this point, my mom prefers to use her KitchenAid.  I like to do it by hand.  If using a stand mixer, begin with the paddle attachment. 

In another bowl, sift the soda, salt and 4 cups of whole wheat pastry flour.  Add the flour mixture to the liquid until a smooth batter forms.  If you are using an electric mixer, switch out the paddle for the dough hook at this time.  Add the white flour, beating well until incorporated.  Add the remaining wheat flour, 1/2 cup at a time, until a fairly smooth dough begins to form.  It may not be necessary to use all of the flour.  Stop adding flour if the dough starts to lose its sheen.  Knead the dough with a dough hook or by hand for about 8 minutes, until smooth and satiny (dough made with wheat flour will be less satiny than dough made with white flour).

Place dough in a buttered bowl and butter the top of the dough, as well.  Cover with a towel and rise in a warm place for one hour.  Pinch off sections of dough roughly the size of golf balls.  Place balls of dough on a parchment lined baking sheet.  Rise for an additional 30 minutes.  Bake rolls at 400 degrees Fahrenheit for 15-20 minutes, until tops are light golden brown.  About 10 minutes into baking, I like to brush the tops with butter but this is optional. 

Unbaked, these rolls freeze quite well.  Place them in the freezer on a baking sheet, for about half an hour.  Once they are firm, transfer to sealable freezer bags.  Thaw frozen rolls at room temperature.  Remove  them from the freezer a few hours ahead of time and transfer to a parchment lined baking sheet 30 minutes before baking.

* I use Bob’s Red Mill organically grown whole wheat pastry flour.  They also make a non-organic version.  Either is fine.  White wheat flour is not the same as whole wheat pastry flour.  I have tried both and much prefer the pastry flour.