Buttermilk herb rolls round out any supper and are especially great for dunking in soup.
Whenever it gets cold outside, all I want to do is crank up the oven and get to baking and cooking. It might be my Midwestern roots speaking, but that instinct for survival has fueled much of my development as a home cook. Casseroles, soups, stews, and plenty of baked goods have all factored into the long winters I’ve put behind me and now serve to relax and comfort when the whiplash weather of February seems neverending.
For me, making what goes with soups and stews is just as important as the main dish itself. After all, it has to stand up to plenty of broth-sopping as well as my kids clamoring for more and more. (What can I say, they’re carboholics like me.) Growing up we often used smack-and-bake canned breads or brown-and-serve rolls from the grocery bakery, dunking the warm bread in bowl after bowl of beef stew or chili.
Now that I am home enough to be able to cook a solid dinner every night, I’ve been experimenting with different kinds of breads and rolls. These buttermilk herb rolls are my new favorite, and I hope you like them too. Slightly nutty from whole wheat flour and containing plenty of fragrant thyme, these rolls are perfect alongside some chicken noodle soup or a classic stew.
If you don’t have or don’t like thyme, rosemary is a good substitute. Don’t be stingy with the herbs; depending on how fresh yours are, the flavor won’t come through at smaller amounts.
Note that factors such as humidity levels, how you measure your flour, and the quality of your flour will all affect the amount of flour you will end up using. Making bread is more about feel than exact amounts, so take it slow when adding flour if you aren’t used to making bread.
- 1 cup whole wheat flour
- 1 1/2 to 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 2 1/4 teaspoons yeast
- 2 teaspoons fresh or freeze-dried thyme
- 1 cup buttermilk
- 3 tablespoons melted butter
- 1 tablespoon honey
- In a large bowl, whisk together whole wheat flour, 1/2 cup of all-purpose flour, salt, yeast, and thyme.
- Heat buttermilk until just warmed; it should feel comfortable to the touch on your inner wrist. Whisk in butter and honey, then whisk mixture into the dry ingredients until incorporated. Gradually add remaining flour until a cohesive dough is formed.
- Turn dough onto a lightly floured board and knead, adding flour as needed, until dough is smooth and only slightly tacky to the touch.
- Place dough in a greased bowl, cover, and let rise until doubled. Grease a muffin tin.
- Deflate dough and divide into 24 equal pieces. Roll each piece into a ball, then place two balls into each cup of the muffin tin. Cover and let rise until puffy and just about doubled.
- Preheat oven to 375°F and bake rolls for 20 minutes, until golden brown.
This recipe is part of another installment of Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Soup’s On! and is hosted by Lauren Keating who blogs at Healthy. Delicious. Need some warming up? We can help!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Check out this month’s posts!
Lamb and Barley Soup from Healthy Delicious
Sausage, Pepper and Bean Soup from That Skinny Chick Can Bake
Creole Black Eyed Pea Soup from Never Enough Thyme
Old Fashioned Chicken Soup with Dumplings from Creative Culinary
Watercress and Buttermilk Vichysoisse from The Wimpy Vegetarian
Pressure Cooker Chorizo Chicken and Kale Soup from Pressure Cooking Today
Rhode Island Clam Chowder from girlichef