Yields 24 rolls
We made these for Thanksgiving and they disappeared in seconds. Fun and easy to make, and the smell of fresh baking bread is irresistible.
2 Tb. dry yeast
1/2 c. warm water
1/2 c. butter, softened
1/4 c. honey
1 cup buttermilk or milk
4-1/2-5 cups red fife whole wheat flour
1-1/2 tsp. salt
Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
Add 4-1/2 cups of whole wheat flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
Let rise, covered for 1 hour.
Preheat oven to 350 degrees.
Bake for 20-25 minutes until golden brown.
Brush the tops with butter when they come out of the oven.
Wait until they have cooled a bit, but still warm, pull apart and serve.
recipe from An Oregon Cottage