About this recipe: These bread rolls are deliciously tender and have a soft, delicate crust. They have wholemeal flour, instant mash and buttermilk added, which lends a delicious character to the bread. They do exceptionally well with soup.
The purpose of warming the buttermilk is to decrease the amount of time needed for the first rise. Buttermilk may curdle slightly when warmed, that's OK.
Delicious rolls! I followed directions except used oil (my flakes were butter flavored). I rolled them crescent roll style-no leftovers! - 05 Feb 2011 (Review from Allrecipes US | Canada)
These were easy and turned out absolutely perfect, the only thing I did was bake them for only 20 minutes will try 18 the next time as my oven is old, the edges were a little browner then I like them, I was doing a "trial run" trying to find rolls to make for fathers day and this is it!!!!!!! Thanks for sharing!!!! - 16 Jun 2010 (Review from Allrecipes US | Canada)
I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water, buttermilk (that I warmed with the water) and sugar for ten minutes, melted butter, egg and all the dry ingredients. I did need just a touch more flour than the recipe stated to get it to form into a ball and jump on the bread hook. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or more, I had a little bit of an issue with the bread hook actually wanting to knead the bread dough in the mixer bowl. It kept wanting to kick the dough out! I set it to rise in a greased bowl on my heating pad for an hour, then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll?), covered them and set them to rise on my heating pad until they doubled. I did get 12 large rolls, not nine out of this recipe. 400* for 15 minutes was absolutely perfect. HUGE dinner rolls that were a little different texture and flavor-wise from your typical bread rolls. That's not a bad thing, it's just different. Next time I make these, I might use another egg, just to see if that will get it to where it needs to be for me. It's almost there, flavor-wise. It's got the flavor of a croissant. I think it would be perfect with another egg. NOTE: Watch these in the oven, they do have quick minute or two where they could burn. I almost had that happen but I caught it just in time. - 16 Jan 2011 (Review from Allrecipes US | Canada)