Buttermilk Herb Rolls
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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.
Buttermilk Herb Rolls
Ingredients
- 1 cup whole wheat flour
- 1 1/2 to 1 3/4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 1/4 teaspoons instant yeast
- 2 teaspoons fresh or freeze-dried thyme
- 1 cup buttermilk
- 3 tablespoons melted butter
- 1 tablespoon honey
Instructions
- 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.
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Nutrition
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!
Soups On!
Soups
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
Salads
Quinoa Beet Kale Apple Walnut Goat Cheese Salad from Jeanette’s Healthy Living
Gado Gado – Indonesian Vegetable Salad from Spice Roots
Breads
Buttermilk Herb Rolls from Stetted
Gluten-Free Corn Muffins with Jalapeno and Cheese from The Heritage Cook
Your herbed whole wheat rolls look so soft and irresistible! Perfect for our soup fest!!!
Fresh made bread really elevates a meal and these rolls look so tender and a perfect side for soup! Great photos too!
There is nothing better than fresh bread, hot from the oven, slathered with creamy butter and dipped into your favorite bowl of soup. I love these Megan and your photos are so beautiful that I am reaching into the screen and nabbing a few, LOL!
I definitely think some good bread is essential alongside soup – one must have a means to mop up the bottom of the bowl! These rolls sound delicious, love the big burst of herbiness (totally a word).
I’d love to have one of these rolls to dip in my soup.
A beautiful bread is essential to any meal, especially the ones that have herbs! Spectacular.
There is nothing better than fresh bread, hot from the oven, slathered with creamy butter and dipped into your favorite bowl of soup. I love these Megan and your photos are so beautiful that I am reaching into the screen and nabbing a few, LOL!
These rolls look so fluffy! Perfect for rounding out our Progressive Eats Menu. Just beautiful!
What’s a bowl of homemade soup without some fresh baked bread, right? Love the thyme and buttermilk in these beautiful rolls.
Oh my gosh, these rolls look amazing. I just love buttermilk biscuits, and with the herbs and honey, OMG, I’m pinning to make asap!!