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 BREAD I
This is a county fair blue ribbon winning loaf - it is delicate and soft.
Provided by Kristin Zaharias
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
- Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
- Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g
HONEY-WHEAT YEAST ROLLS
Serve your family with these tasty wheat yeast rolls that are flavored with honey.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 257, Carbohydrate 40 g, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 272 mg
HONEY WHOLE WHEAT ROLLS
Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. -Celecia Stoup, Hobart, Oklahoma
Provided by Taste of Home
Time 40m
Yield 15 rolls.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 188mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
EASY (BREAD MACHINE!) HONEY WHEAT SANDWICH ROLLS
With honey and butter in these sandwich buns you CAN'T go wrong! Let your bread machine do all the work; all you have to do is shape, bake, and eat them... PLEASE NOTE: Prep time includes assembling ingredients in bread pan, time in dough cycle, and rising time.
Provided by Cindy Smith Bryson
Categories Other Breads
Time 2h45m
Number Of Ingredients 9
Steps:
- 1. Place warm milk, beaten egg, softened butter, honey, and salt in bread pan.
- 2. Add bread machine flour and whole wheat flour to bread pan.
- 3. Top flours w/ bread machine yeast. Place pan in bread machine, select dough cycle and start.
- 4. When dough cycle is complete, turn dough ball out onto lightly floured surface. Roll out dough to 3/4 inch thickness.
- 5. Cut out rolls w/ 4 inch diameter biscuit cutter. (I like bigger rolls so I use top of tumbler 5-6 inches diameter). This will, of course, produce fewer sandwich buns.
- 6. Place cut out dough rounds on lightly greased cookie sheets; cover and let rise until doubled in size (about 1 hour). Meanwhile, preheat oven to 350 degrees F.
- 7. Bake in preheated oven 10-15 minutes (time will be determined by bun size). When rolls are baked, brush tops w/ melted butter if desired. Allow to cool thoroughly before slicing horizontally w/ bread knife. HAVE A HAPPY SANDWICH!
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.
HOMEMADE HONEY WHOLE WHEAT BREAD
Steps:
- In the bowl of your standing mixer, add warm water, honey and yeast. Stir to combine and let the mixture sit for 5-10 minutes until the yeast is proofed and looks foamy.
- Add canola oil, all-purpose flour 1 cup of white whole wheat flour and sea salt to the proofed yeast mixture in the bowl of your standing mixer fitted with the dough hook.
- Stir the mixture with the dough hook, starting on low speed and increasing to medium-high, until combined
- Slowly add remaining white whole wheat flour ¼ cup at a time, mixing after each addition.
- Once the dough has formed a ball that is only slightly tacky and pulls away from the sides of the mixer, transfer it to a well-floured surface and knead until it becomes elastic and smooth.
- Place dough in an oiled bowl covered by a damp towel in a warm place to rise. Let rise until doubled in size (about 1-2 hours).
- After dough has doubled in size, gently press all the air out of it and grease a 9x5" loaf pan.
- Transfer the degassed dough to the greased loaf pan and cover with a warm damp towel.
- Let the dough rise until it reaches the top of the loaf pan, then preheat the oven to 350 degrees F.
- Bake for 25-30 minutes in the preheated oven, or until the top is golden brown and the loaf makes a hollow sound when hit with a wooden spoon. If the top is browning too quickly loosely cover the loaf with aluminum foil and move to a lower rack in the oven.
- Remove the bread pan from the oven and place on a wire rack to cool for 10 minutes.
- After 10 minutes release the sides of the bread with a knife, and gently flip the pan over to remove the bread. Serve warm or let cool!
Nutrition Facts : Calories 129.5 kcal, Carbohydrate 24.7 g, Protein 3.6 g, Fat 1.6 g, Sodium 194.1 mg, Fiber 2.3 g, Sugar 5.8 g, ServingSize 1 slice
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 BREAD
Provided by Food Network
Categories side-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.
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- Layer the dry ingredients into the bread pan, according to manufacturer's instructions (check the user manual for this).
- Make a well and place the wet ingredients on top of the dry ingredients. My particular bread machine (this one is similar) has a separate area for yeast; please consult your bread machine's instruction manual for yeast placement as this is very important!
- Select the whole wheat option on your bread machine and press start. My machine takes 5 hours to make a whole wheat sandwich loaf.
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- Add yeast, warm water, and honey to a mixing bowl and mix. Let proof for about 5 minutes. (proofing means water turns frothy and yeast is active) Add in the rest of the ingredients until dough starts to pull away from the side of the bowl. Knead with kneading attachment for 4 minutes.
- Knead for another 5 minutes. Grease a large glass bowl. Put dough inside and cover with tea towel. Place in warm area and allow to double in size, about 1 hour.
- Punch down and divide dough into two equals parts. Place in greased 9x5 loaf pans and cover with a tea towel. Allow to double.
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From littlespoonfarm.com
5/5 (75)Total Time 10 hrsCategory Side DishCalories 218 per serving
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- 8 AM - Mix the dough: To a large mixing bowl, add 1/2 cup (100 g) of active sourdough starter, water, honey, olive oil and sea salt. Use a stiff spatula to stir the ingredients. Add the bread flour and whole wheat flour to the bowl and stir with the spatula. Switch to your hands and mix the dough until it resembles a shaggy mess and there are no dry bits in the bowl. Cover the bowl and let the dough rest for 1 hour.
HOW TO MAKE AMAZING HONEY WHEAT SOURDOUGH SANDWICH BREAD
From ellejayathome.com
Cuisine AmericanEstimated Reading Time 6 minsCategory Side Dish
- As noted in the ingredients, feed your starter the night before you want to make bread. Then, portion out 1 cup of starter to be left at room temperature, covered with a dishtowel overnight.
- In the bowl of your stand mixer, whisk together everything but the flour to make sure you have a homogenous liquid to add flour to. The oil with float, and that's okay.
- Sift in your whole wheat and bread flour. Then, turn the stand mixer (fitted with a hook attachment) to low speed until a shaggy dough forms.
- Let the dough rest for 10 minutes. Then, turn the mixer on to medium speed for 10 minutes to build up the gluten a little bit.
HONEY WHEAT BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (9)Total Time 2 hrs 40 minsCategory BreadCalories 215 per serving
- Add lukewarm water and honey to a large bowl or the bowl of a stand mixer. Sprinkle with yeast, stir and let stand 5 minutes. (Mixture should be bubbling a bit after 5 minutes)
- Add the whole wheat flour and the salt and mix lightly. Mix in vegetable oil. Work in all-purpose flour gradually, adding just a 1/2 cup at a time and mixing until dough comes together into a smooth, moist but not sticky dough.
- If using a stand mixer, knead on low for about 5 minutes. If kneading by hand, turn dough out onto a lightly floured surface and knead for about 10 minutes. Add in only enough additional flour to stop the dough from sticking.
- When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a plastic wrap. Let rise in a warm place until doubled, about 45 - 60 minutes.
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- hCombine the warm water, yeast and honey. Stir to dissolve and allow to sit until the yeast becomes foamy on top. This may take longer than usual (up to 10 minutes) because the concentration of the honey.
- Once the yeast mixture is foamy, stir in the olive oil and salt. Next, stir in the 1.5 cups of whole wheat flour. Begin to add the all purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.
- Turn the ball of dough out onto a floured surface and knead in the rest of the AP flour. You will use between 2 and 3 cups of all purpose flour total depending on the moisture content of your environment and flour. Keep adding flour and kneading until you have a soft, elastic but not sticky ball. Knead for about 3 minutes.
- Loosely cover the ball of dough and allow it to rise until double in size (about 45 minutes). Shape the dough into a log the length of your bread pan. Coat the bread pan with non-stick spray or oil and place the dough inside. Allow the dough to rise again until double in size (another 45 minutes).
HONEY WHEAT SANDWICH BREAD: TACKLING THE ... - SIMPLE BITES
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- Mix together the bread flour, whole wheat flour, instant yeast, powdered milk, and salt. Stir in the water, oil, and honey until fully incorporated and the dough comes together to form a ball.
- Transfer the dough to a lightly oiled surface and knead for 8 to 10 minutes minutes until the dough is soft, but still firm. You can do this in a mixer with the dough hook attached. (During the winter or in dry climates it may be necessary to add a bit more water to soften the dough slightly.)
- Place the dough in a lightly greased bowl and cover with plastic wrap. Allow it to rise for 1 1/2 to 2 hours, or until the dough has doubled in size.
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- Unplug your bread machine. Remove the bread pan from the bread machine (so when you add the ingredients to the bread pan, they can not accidentally spill into the machine).
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- In the bowl of a standing mixer, combine warm water, honey, and yeast. Stir until all grains dissolve. Let proof for 10 to 15 minutes until yeast is puffy.
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- Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.
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- In a small bowl or measuring cup, add the water and sprinkle the sugar over the yeast, allow to sit for a few minutes until it blooms.
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- Place the dough in an oiled bowl, cover and allow it to rise somewhere warm for 1 to 2 hours or until doubled in volume.
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