Quick Buttermilk Rolls
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Yield: 12-16 rolls
2 c. bread flour
1-1/2 c. whole-wheat flour
1 t. vital wheat gluten
1/4 c. sugar
3/4 t. baking powder
3/4 t. baking soda
4 T. buttermilk powder
1/2 t. salt
1/4 t. ground ginger
1 Tbsp. active dry yeast (I use rapid-rise)
1/2 c. milk
3/4 c. warm water
2 T. molasses
1/4 c. shortening
Preheat oven to 400F. Grease 12 muffin cups.
Place dry ingredients in mixing bowl. With flat beater, blend
ingredients. Add liquids and shortening. On medium speed, mix
into a soft dough (about 1-2 minutes). Cover; let rest for 10
minutes.
Divide dough equally into 12 pieces.
Shape into balls and place in muffin cups. Set aside to rise
until doubled (about 15 minutes).
If using convection, turn oven down to 375F. Bake 18-20 minutes,
or until nicely browned.
Cool 5 minutes. Serve immediately. If freezing rolls for later
use, cool thoroughly (about 2 hours).
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