Buttermilk Wheat Dinner Rolls

I love the way these rolls look baked in the 9-inch cake pan but of course you could just shape them into 12 rolls and bake them on a sheet pan. They are a consistent seller at the Farmer's Market because of the presentation and, of course, the taste! ;-) These are a nice, rich dinner roll incorporating some buttermilk and whole wheat flour. I tried using all buttermilk initially but they didn't seem to rise as nicely. This recipe uses 4 1/2 cups of flour instead of my normal 4 cups so that the rolls fill up the pans.

Buttermilk Wheat Dinner Rolls               **Click here to print this recipe**

1/2 cup buttermilk
1/2 cup milk
1/3 cup butter
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons salt
2 1/2 cups bread flour
2 cups whole wheat flour
2 teaspoons bread machine yeast OR 1 packet active dry yeast (If using active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.)

Mix, knead and let your dough rise until doubled using your favorite method; bread machine, manual or stand mixer. Grease two 9-inch cake pans. Divide dough into 16 equal pieces and shape into balls.

Place 8 balls in each cake pan seam side down.

Let rise in a warm place until doubled. (Oops, forgot to take a picture!) Bake in a preheated 375 degree oven for 12 to 15 minutes or until golden brown. I have to rearrange my pans after about 8 minutes to get them to cook evenly. Remove from pans immediately and cool on wire racks.

Don't forget, the holidays are right around the corner and nothing beats homemade rolls for Thanksgiving dinner! Bread freezes incredibly well so these could be made ahead of time and then thawed on Thanksgiving morning, wrapped in foil and re-heated for dinner.

Linking to the Farmgirl Friday Blog Hop at Deborah Jean's Dandelion House! :)