Source: dLife

Buttermilk rolls with a creamy taste.

Servings

1 tbsp Yeast, baker's, dry active
0.25 cup cold water , warm
1.5 tsp sugar
2 cup low fat buttermilk
3 tbsp vegetable oil (or canola oil)
1.5 tsp salt
1 cup whole wheat flour
1.5 tsp baking soda
2.5 cup Flour, white, unbleached, enriched

1 In a small bowl, combine the yeast, water, and sugar and set aside until bubbles begin to rise to the surface, about 5 minutes.
2 Warm the buttermilk, oil, and salt in a saucepan to about 115 degrees F. Transfer to a large bowl.
3 In a separate bowl, sift together the whole wheat flour, baking soda, and 2 cups of the white flour. When the yeast is bubbly and dissolved, add it to the buttermilk mixture. Stir in the flour mixture and beat vigorously 100 strokes.
4 Add enough additional white flour to make a stiff dough. Turn out onto a lightly floured surface and cover with the bowl for 15 minutes. Uncover and knead well for 5 to 10 minutes, until the dough is smooth and elastic.
5 Prepare two muffin tins with cooking spray. Pinch off pieces of dough about the size of large walnuts, roll each piece into a ball, and place 2 dough balls in each muffin tin. You will have about 21 "double" rolls.
6 Cover the rolls with a damp towel and place them in a warm spot until doubled in size, about 45 minutes to an hour.
7 When the rolls have almost finished rising, preheat the oven to 350 degrees F.
8 When completely risen, uncover the rolls and bake for 15 to 20 minutes, until golden brown. Remove from the pans immediately and enjoy.

The buttermilk makes these rolls creamy.