By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 24
145 cal · 172 min
Country Style Whole Wheat Buttermilk Dinner Rolls
Recipe GLPRb55d71d36b2bb1
Tender, homemade whole wheat dinner rolls made with tangy buttermilk and a touch of warm ginger. These rustic rolls feature a soft, slightly sticky dough that rises beautifully, resulting in golden-brown rolls perfect for any meal. Twenty-four rolls, brushed with melted butter and baked until warm and golden.
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Ingredients
1/2 teaspoon baking soda
1/4 cup brown sugar
1 cup buttermilk, warmed to about 110°F
2 tablespoons dry yeast
3 eggs, room temperature
Pinch of ground ginger
1 1/2 teaspoons salt
1/2 cup unsalted butter, melted and cooled, plus more for brushing
1/2 cup warm water, about 110°F
4 1/2 to 5 cups whole wheat flour
Directions
In a small bowl, combine the yeast and ginger with the warm water. Stir gently and set aside to activate for about 3 minutes.
In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the whole wheat flour, salt, brown sugar, and baking soda. Mix on low speed.
In a separate bowl, beat the eggs until well combined. Then add the activated yeast mixture to the warm buttermilk and stir to combine.
With the mixer on low speed, slowly add the buttermilk-yeast mixture and beaten eggs to the flour mixture. Mix until just combined.
Add the melted butter to the dough while mixing on low speed, incorporating it gradually.
Gradually add the remaining flour, about 1/4 cup at a time, on low speed until the dough comes together.
Increase the mixer speed to medium and knead for 3 minutes.
Turn the dough out onto a floured work surface and continue kneading by hand for 2-3 minutes until the dough is smooth and just slightly sticky.
Place the dough in a well-greased bowl, turning it to coat all sides with butter. Grease the top of the dough as well.
Cover the bowl with a clean kitchen towel and place in a warm, draft-free spot to rise for about 1 hour, until the dough has doubled in size. To test if ready, gently poke a finger into the dough—if the indentation remains, the dough is ready.
Gently knead the dough for about 1 minute, then divide it into 24 equal pieces.
Let the pieces rest for 5 minutes on the work surface.
Shape each piece into a smooth ball and place in a buttered 13 x 9-inch baking pan or a greased muffin tin, spacing them evenly.
Brush the tops of the rolls with melted butter.
Cover loosely with a towel and let the rolls rise for about 45 minutes while you preheat the oven to 350°F. The rolls should increase in size noticeably.
Gently brush the rolls once more with melted butter.
Bake for 20 minutes, or until the rolls are golden brown on top.
Remove the rolls from the oven and brush with butter once more while still warm. Serve hot.
Comments
All ingredients are mainstream staples at any Charlotte grocer—baking soda through butter are pantry basics, and whole wheat flour and buttermilk are standard finds at Harris Teeter, Food Lion, Kroger, and Walmart. The stated 172 minutes is honest for a two-rise yeast dough and does not hide a lie. Cost per roll runs roughly $0.15–$0.20, making this a genuine budget winner for a batch that feeds a crowd or freezes well. The main caveat is that yeast dough demands patience and attention to rises; this is not a weeknight slam but a weekend project that rewards planning, and the rolls reheat beautifully for days.
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