Whole Wheat Puffballs
  • Cooking Time: 25
  • Servings: 24 rolls
  • Preparation Time: 150 minutes
  • 2 Tb. active dry yeast (this is 3 of the little packets)
  • ½ c. warm water
  • ½ c. butter, softened
  • ¼ c. honey
  • 3 eggs
  • 1 cup lukewarm buttermilk or milk
  • 4-1/2-5 cups whole wheat flour
  • 1-1/2 tsp. salt
  1. Dissolve the yeast in the ½ cup warm water in a glass measure. Set aside.
  2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
  3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
  4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
  5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching. Let rise, covered for 1 hour.
  6. Preheat oven to 350 degrees.
  7. Bake for 20-25 minutes until golden brown.
The girls were eating these on the couch the morning after we made them and Bella licked the butter off one of them so it had to be thrown away. Gracie then asked for "more puffballs, please."