Wheat, Corn Or Other Rolls
Soft, fluffy rolls with a hint of sweetness, perfect for breakfast or alongside hearty meals, suitable for both quick baking and make-ahead preparations.
Ingredients
Instructions
- Mix the dry ingredients in a large bowl.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Add buttermilk and dissolved yeast; mix well.
- For immediate baking: shape into biscuits and bake.
- For rising: place the dough in a bowl, let it rise until doubled, punch down, shape into rolls, let rise again, then bake.
- Alternatively, refrigerate the covered dough for up to 2 weeks before baking.
Tips & Substitutions
For a lighter texture, try substituting half of the all-purpose flour with whole wheat flour or use a blend of cornmeal for a unique flavor. Ensure the buttermilk is at room temperature for better mixing. If you're in a hurry, you can skip the second rise and bake the shaped rolls immediately. Experimenting with different herbs or spices can enhance the rolls' flavor profile.
Serving Suggestions
These rolls are perfect as a side for hearty meals, especially with dishes like Donna'S Meat Loaf or Creative Chef Salad. Serve them warm with butter or alongside your favorite soups. They also make excellent sandwiches when sliced. For a sweet twist, enjoy them toasted with a spread of jam for breakfast.
Storage & Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to a month. To reheat, simply place them in a preheated oven at 350°F for about 10 minutes until warmed through, maintaining their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Wheat, Corn Or Other Rolls contains roughly 109 calories, with 6g protein, 12g carbohydrates, and 4g fat. It is a good source of protein (12% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1089mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast in place of instant yeast. However, you'll need to activate it in warm water with a bit of sugar before adding it to the dough. This process typically takes about 5 to 10 minutes, allowing the yeast to become bubbly and ready for baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).