1/2 cup buttermilk

1/2 cup reduced-fat milk plus 1 tablespoon, divided

2 teaspoons honey

2 teaspoons chopped fresh thyme

2 tablespoons old-fashioned rolled oats

Preheat oven to 375 F. Line a baking sheet with parchment paper or a nonstick baking mat.

Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Whisk buttermilk, 1/2 cup milk, honey and thyme in a medium bowl. Add the wet ingredients to the dry ingredients and stir until the dough comes together.

Dust a clean work surface with whole-wheat flour. Turn the dough out and gently knead with barely damp hands just a few times until smooth. Divide the dough into 6 equal pieces and shape each into a 2- to 2 1/2-inch round about 1 inch thick. Place on the prepared baking sheet about 1/2 inch apart. Brush with the remaining 1 tablespoon milk and sprinkle with oats, pressing on them lightly to adhere.

Bake the rolls until golden brown on the bottom and a skewer inserted in the center comes out clean, 20 to 25 minutes. Serve warm.

Recipe notes: No buttermilk? You can make "sour milk" as a substitute. Mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using. To make ahead: Store airtight for up to one day; reheat in a warm oven.

Recipe nutrition: Per serving: 106 calories; 1 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 20 g carbohydrate; 2 g added sugars; 4 g total sugars; 5 g protein; 2 g fiber; 331 mg sodium; 143 mg potassium.

1 Carbohydrate Serving(s)

Exchanges: 1 starch

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)