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In a small bowl, stir together yeast, cane sugar, and warm water; let mixture stand in a warm place until yeast begins to foam, about five minutes.
Meanwhile, combine whole wheat flour and salt in the bowl of a stand mixer fitted with the dough hook. Make a well in the center and add buttermilk and stir in egg.
Whisk yeast mixture with a fork until dissolved and pour into the flour well.
With the mixer on low, combine flour and liquid until just combined. Turn off mixer and allow to sit for 10 minutes for the wheat to absorb the liquid.
Scrape down the sides of the mixer. With the mixer on low, add butter, one tablespoon at a time, until it is all absorbed.
Knead dough on low for 5 minutes, scraping down the mixer as needed. Dough will come together to be a smooth, elastic mass. It will be sticky, but do not add more flour.
Cover dough loosely with plastic wrap or a tea towel and allow to rise in a warm place for 1 hour.
Butter a 9 x 13 baking pan. Generously flour dough and turn onto a floured work surface. Divide into 12 pieces and roll into 3-inch logs.
Place shaped dough in two rows of six in the pan. Don't worry if they are touching each other. Cover and let rise for 45 minutes; meanwhile, preheat oven to 400F. Brush the melted butter over the tops of the risen rolls and place in the middle rack of the oven.
Bake for 25 minutes or until the tops bottoms are golden. Cool on a wire rack.