Servings: 24

Weight Watcher Smart Points: 4

Preparation Time: 20 Minutes

Cooking Time: 25 Minutes

Ready In: 165 Minutes


  • 2 tablespoons active dry yeast
  • ½ cup butter, softened + additional butter for brushing on top
  • 1 cup buttermilk
  • 3 eggs
  • ¼ cup honey
  • 1½ teaspoons salt
  • 1 tablespoon vital wheat gluten
  • ½ cup warm water
  • 4½ to 5 cups whole wheat flour


  1. In a small bowl, dissolve the yeast in the ½ cup of warm water
  2. Set this aside.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and honey until well combined.Add the eggs, buttermilk, and yeasty water and beat until well combined.Add in the vital wheat gluten and the salt and switch to the dough hook.Add in 2 cups of the flour and mix
  3. Then add in enough flour so that the dough just comes together
  4. Depending on the day, you may need a bit of extra flour
  5. I've had to add up to an extra cup!Knead for only 2 minutes.Once the dough is no longer tacky, cover the top of the bowl with plastic wrap and let the dough rise in a warm place for 1 hour
  6. I like to turn the oven to the lowest setting for 1 minute, then turn it off and let the dough rise in there.Turn the dough out onto a slightly floured surface and knead it a few times, then let the dough rest for 3 minutes.Divide the dough into 24 balls and place these in a buttered 13" x 9" baking pan (the pieces will touch).Let the rolls rise for 1 hour.Preheat the oven to 350 degrees F (175 degrees C).Bake the rolls for 13 – 25 minutes or until golden brown
  7. It's very important not to overbake the rolls!Remove from the oven, rub some butter over the top of the rolls, and serve immediately or let cool completely and then cover and store at room temperature for up to 3 days
  8. Anything past that, I'd stick them in the fridge (to prevent mold).

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