The bread recipe of the week are these lovely buttermilk dinner rolls. They are light, solidly formed, and subtly flavored by honey and lemon zest. I added some sprouted wheat flour to the mix for some additional protein, but, if you do not have any on hand, feel free to use regular flour, or substitute in another whole grain flour. Keep in mind that the density of the flour will effect the lightness of the rolls.
Full article and recipe at: Dinner Rolls — The Ephemeral Bee