Honey Wheat Rolls Recipes

HONEY-WHEAT YEAST ROLLS

Steps:

• In large bowl, mix whole wheat flour, 1 cup of the all-purpose flour, the salt and yeast. In 1-quart saucepan, heat water and 6 tablespoons each of the honey and butter until very warm (120°F to 130°F). Beat warm liquid and egg into flour mixture with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 to 1 1/2 cups all-purpose flour until soft, smooth dough forms (dough will be sticky). Cover; refrigerate 8 hours or overnight.
• Lightly grease 12 regular-size muffin cups with butter. Place dough on floured work surface; gently push fist into dough to deflate. Divide dough into 12 equal pieces; divide each into 3 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each muffin cup. Cover; let rise in warm (80°F to 85°F) place 45 minutes to 1 hour or until doubled in size.
• Heat oven to 375°F. Uncover dough; bake 18 minutes or until golden brown. Immediately remove from pans to cooling racks. Cool 15 minutes.
• Meanwhile, in 1-quart saucepan, heat remaining 2 tablespoons each honey and butter until melted. Brush over warm rolls.

HONEY WHEAT ROLLS

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 1 egg, honey, mashed potatoes, butter, salt, whole wheat flour, yeast mixture and 1-1/2 cups all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Turn onto a floured surface; divide into 24 balls. Roll each into a 7-in. rope. Holding one end of rope, loosely wrap dough around, forming a coil. Tuck end under; pinch to seal. Place in muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over rolls. Bake at 400° for 9-11 minutes or until golden brown. Remove from pans to wire racks to cool.

HONEY WHOLE WHEAT ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, honey, egg, whole wheat flour, oats, salt, yeast mixture and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; shape into 15 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake until golden brown, about 20 minutes. If desired, brush with additional butter. Serve warm.

HONEY WHEAT SANDWICH ROLLS

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
• When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

HONEY WHOLE WHEAT PAN ROLLS

Steps:

• In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes., Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight., Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° until golden brown, 18-22 minutes. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter.

WHOLE WHEAT HONEY ROLLS

Steps:

• In a large bowl, dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into seven portions. Divide each portion into six pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Brush with melted butter. Bake at 400° for 12-16 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, beat butter and honey until smooth; serve with rolls.

LIGHT WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

HONEY WHEAT ROLLS

Steps:

• Place ingredients except for the melted butter in the pan of the bread machine in the order recommended by the manufacturer.
• Select dough cycle; press start.
• When dough cycle has finished, turn dough out onto a lightly floured surface and shape into rolls by pinching and pulling the dough into balls, with smooth side facing up.
• Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Brush rolls with melted butter. Bake in preheated oven for 10 to 15 minutes.
• Alternative: These can be stored after shaping in the refrigerator until ready for rise.
• Simply remove from fridge and allow to come to room temperature, which is usually all the additional rising time they need.
• They should be approximately double the size after shaping.
• Bake as usual.