Honey Wheat Rolls Food
HONEY WHEAT SANDWICH ROLLS
Hearty and tasty country style sandwich rolls. Honey, whole wheat and just a little bit of butter. They freeze well too!
Provided by SEEFREE
Categories Bread 100+ Bread Machine Recipes
Time 2h45m
Yield 14
Number Of Ingredients 9
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.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 29.5 g, Cholesterol 23.8 mg, Fat 4.6 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 163.2 mg, Sugar 6.1 g
HONEY WHEAT ROLLS
I saved this delicious recipe for a light wheat roll in my book of most-liked recipes. They are super easy to make. -Sandy Klocinski, Summerville, South Carolina
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 146 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 126mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
HONEY WHEAT SANDWICH ROLLS
Honey, whole wheat and just a little bit of butter are just a few ingredients that make up these tasty country style sandwich rolls. They freeze well too!
Provided by KimmieOH
Categories Breads
Time 3h15m
Yield 14 Rolls
Number Of Ingredients 9
Steps:
- Place ingredients in 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. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.
HONEY WHEAT ROLLS
These rolls are similar to the refined plain white version found in restaraunts. While warm they are delicious with honey butter and wonderful for sandwiches the next day.
Provided by Daphne2002
Categories Yeast Breads
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 9
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.
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- Pour the warm milk over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Or, if you don’t have a stand mixer, a regular large mixing bowl. Whisk together, cover bowl with a towel, and allow to sit for 5 minutes. The mixture will be frothy and foamy after 5 minutes.
- On low speed, beat in the softened butter until it is slightly broken up. Then beat in the honey, eggs, and salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat for 6-7 more minutes. The dough should pull away from the edges of the mixing bowl. Poke it with your finger; it should gently bounce back. If the dough is too sticky, add more whole wheat flour 1 Tablespoon at a time until it pulls away from the bowl and you have the right texture. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.*
- Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball, coat your mixing bowl with nonstick spray or olive oil, and place the dough back in and turn it over so all sides of the dough are coated with the oil/spray. Cover the dough/bowl loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1.5 – 2 hours. Here’s what I do: turn the oven on to 150°F (66°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
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- Add yeast and warm milk to a large mixing bowl. Allow to set a few minutes, and the yeast will become soft and foamy.
- Stir in melted butter, honey, and beaten egg and mix well. I like to use a danish dough hook, but a wooden spoon or rubber spatula will work as well.
- Add whole wheat flour and salt, and mix. Measure out the bread flour, being careful when measuring not to pack the flour. I like to fluff it before scooping, and then scoop very gently. Gradually mix it into the dough, stopping when the dough pulls away from the sides of the bowl but is still slightly sticky. 2 1/4 cups of bread flour was just right for my dough, but you may need slightly less or more.
- Cover the bowl with plastic wrap, and find a warm place for it to rise for about one hour. I like to use the “bread proof” setting in my oven. You can also turn the oven on for one minute to warm it up, then turn it off and put the dough in, keeping the door closed to hold the heat.
40 MINUTE HONEY WHEAT DINNER ROLLS - WHOLE FOOD BELLIES
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- Preheat oven to 400F. Combine the warm water, oil, yeast, and sugar in the bowl of a stand mixer, and allow the mixture to rest for about 15 minutes (see note)
- Once the 15 minutes is up, and the yeast is frothy, add in the honey, 2 cups of the flour, along with the salt, and the egg. Combine with a dough hook attachment
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- Combine 2 tablespoons lukewarm water and yeast in a large bowl or stand mixer and let it sit until it dissolves for about 5 minutes.
- Meanwhile, in a microwave-safe medium bowl, combine milk, with the butter pieces, salt. Microwave for about a minute and stir until everything is melted.
- Lightly whisk in the egg and the vanilla honey to the butter mixture (if the mixture is too hot let it cool to warm to prevent eggs from curdling.)
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- If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water.
- Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.
- If you're using instant yeast, you can skip this step., Combine the dissolved yeast with the remainder of the water.
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- In a small saucepan, whisk 1/4 cup of flour with some of the water to make a smooth paste. Whisk in rest of the water and cook at medium heat, making sure no lumps form. Chill the paste. Bring it to room temperature before using it.
- Fit the stand mixer with a dough hook. Warm up the milk to 110° Fahrenheit and pour it into the stand mixer bowl.
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HONEY WHEAT ROLLS - COUNTRYSIDE CRAVINGS
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- Pour the warm milk in the bowl of a stand mixer. Sprinkle with yeast and stir to combine. Allow to sit for 5 minutes. The mixture should be foamy. If it isn't the yeast is no good and you will need to buy new yeast.
- Add the all-purpose flour, whole wheat flour, honey, butter, salt, and egg. Mix on low just until combined then switch to the dough hook. Knead on low speed (1 or 2) for 5-10 minutes or until the dough is smooth and elastic. The dough should be soft but not sticky. If it is sticky add flour 1 tablespoon at a time until you reach the right consistency.
- Form the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place until doubled in size. (1-2 hours)
- Once doubled in size punch the dough down and remove from bowl. Place on a work surface and gently knead about 1 minute. Divide the dough into 15 equal portions and shape each ball into a roll. Place in a greased 9x13 baking pan. Cover and allow to rise until double in size. (45 min- 1 hour)
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