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.
OVERNIGHT ROLLS
I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 20 rolls.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons water. Add remaining sugar and water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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. Shape into 20 balls. Roll each into a 8-in. rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking. , Bake at 375° until lightly browned, about 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 122mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
WHOLE WHEAT REFRIGERATOR ROLLS
This roll recipe is easy and versatile. I like to mix up the dough beforehand and let it rise in the refrigerator. The rolls brown nicely and are wonderful served warm. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Time 30m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. , Turn out onto a lightly floured surface. Knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. , Punch down dough; divide into 24 portions. Divide and shape each portion into three balls. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough. , Bake at 375° until light golden brown, 10-12 minutes. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.
Nutrition Facts : Calories 159 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 200mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
OVERNIGHT YEAST ROLLS
It's easy to make light and flavorful rolls with this no-fuss recipe. The dough can also be used for cinnamon rolls, herb bread or coffee cake. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, mix sugar, yeast, salt and 3 cups flour. In a small saucepan, heat buttermilk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place dough in a large greased bowl. Cover; refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours., Preheat oven to 400°. Bake until golden brown, 15-20 minutes. Brush with melted butter. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 215mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
HONEY WHOLE WHEAT PAN ROLLS
With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan. -Nancye Thompson, Paducah, Kentucky
Provided by Taste of Home
Time 55m
Yield 5 dozen (1-1/4 cups honey butter).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 114 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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HONEY WHOLE WHEAT DINNER ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (61)Category BreadCuisine AmericanTotal Time 4 hrs
- 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.
HONEY WHEAT ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (91)Calories 130 per servingTotal Time 4 hrs 50 mins
- 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.
OVERNIGHT HONEY WHEAT CINNAMON ROLLS | MINIMALIST …
From minimalistbaker.com
4.2/5 (10)Total Time 9 hrsCategory Breakfast, DessertCalories 331 per serving
- Sprinkle the yeast over warm water and allow to bloom for a few minutes, then whisk until smooth, adding in 1/2 cup of the flour (amount as original recipe is written // adjust if altering batch size). Cover with plastic wrap and let stand in a warm spot for about 15 minutes.
- Add the eggs, honey, and salt and stir, then add remaining 3 1/2 cups flour (amount as original recipe is written // adjust if altering batch size) to the mixture. Mix until well incorporated and then transfer to a lightly floured surfaced.
- As you knead add the 1/4 cup softened butter (amount as original recipe is written // adjust if altering batch size) to the dough and continue kneading, adding flour to reduce stickiness when needed until the dough is smooth - 7 to 10 minutes.
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