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These are lovely rolls. I subbed 1 cup of fine ground whole wheat flour for one cup of the regular and they turned great anyway. They have a mild tang from the buttermilk not unlike buttermilk biscuits but with the softness and fluffiness of a good yeast roll. They aren't a sweet style roll which I liked cause I think a lot of dinner rolls are too sweet. My kids and fiancee goggled these up. I will definitely be making them again.
These are a nice yeast roll. I used fat free buttermilk, light butter, and white wheat flour. These produced a nice roll. Not terribly light, but that certainly could be from the flour! We enjoyed these as a side to crab salad for lunch and will munch on the rest. The kids helped with these and loved the kneading.
I have mixed feelings sbout these rolls. They did come together quickly and the dough was easy to work with, however the texture of mine was not as light as I anticipated and I'm not sure if the addition of the oats was a plus. That said, the directions were very clear and easy to follow; the amount of sugar was just right, yield and baking time perfect. Hot from the oven with butter - YUM! Thanks for sharing your recipe!