Print Options

Back to Honey Wheat Rolls >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Honey Wheat Rolls

This is a delicious recipe for a light wheat roll that I save in my exclusive book of most liked recipes. They are super easy to make. —Sandy Klocinski, Summerville, South Carolina

24 ServingsPrep: 40 min. + rising Bake: 10 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-3/4 cups warm fat-free milk (110°-115°)
2 eggs
1/2 cup honey
1/4 cup mashed potatoes (without added milk and butter)
1/4 cup butter, melted
1 teaspoon salt
3 cups whole wheat flour
2-1/4 to 2-3/4 cups all-purpose flour

Directions

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, about
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

2 of 2

Honey Wheat Rolls (continued)

Directions (continued)

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. Yield: 2 dozen.

Nutrition Facts: 1 roll equals 146 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 126 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchange: 2 starch.