Multigrain Buttermilk Rolls

Multigrain Buttermilk Rolls
Servings: 20 Yield: 20 rolls Prep 25 mins Rise 2 hrs Chill 6 hrs Bake 375°F 20 mins


  • 1 cup quick-cooking oats
  • 3/4 cup buttermilk (see Note)
  • 1/2 cup warm (105 degrees F to 115 degrees F) water
  • 2 tablespoons sugar
  • 1 envelope active dry yeast
  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 1/4 teaspoons salt
  • 3 tablespoons butter, melted
  • 2 tablespoons molasses
  • Melted butter, for brushing
  • Oats, sesame seeds or poppy seeds, for sprinkling (optional)

Make It

1. Place oats and buttermilk in 12-cup food processor. Let stand for 10 minutes.

2. Combine warm water, 1 teaspoon sugar and yeast in small bowl. Let stand until foamy, about 5 minutes.

3. Add flours, remaining sugar, salt and butter to processor. Add molasses to yeast mixture. With machine running, slowly add yeast mixture. When ball forms, process 1 minute. (If dough doesnt clear sides, add all-purpose flour, 2 tablespoons at a time. If too dry, add water, 1 tablespoon at a time.)

4. Place dough in large greased bowl; turn to coat. Cover loosely with plastic wrap. Let rise in warm place until doubled, about 1-1/2 hours.

5. Punch dough down. Divide in half. Roll each half into 10-inch length. Cut each into 10 equal pieces. Shape into rolls. Place on greased baking sheet. Brush with melted butter. Cover with plastic wrap. Let rise at room temperature for 30 minutes. Refrigerate for 6 hours or overnight.

6. Heat oven to 375 degrees F. (If you wish, sprinkle rolls with oats, sesame seeds or poppy seeds.)

7. Bake in 375 degree F oven 20 minutes or until golden and hollow sounding when tapped. Cool on wire rack. Serve warm or at room temperature. Note: For buttermilk, substitute 2 tablespoons dry buttermilk powder mixed in 3/4 cup water. Makes 20 rolls.