Honey Whole Wheat Pan Rolls Recipe

Ingredients

• 4 to 5 cups bread flour
• 1/4 cup sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1 teaspoon salt
• 1 cup milk
• 1 cup butter, cubed
• 1/2 cup water
• 2 eggs
• 2 cups whole wheat flour
• HONEY BUTTER:
• 1 cup butter, softened
• 7 tablespoons honey
• HONEY GLAZE:
• 2 tablespoons honey
• 1 tablespoon butter, melted

Directions

• 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° for 18-22 minutes or until golden brown. 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. Yield: 5 dozen (1-1/4 cups honey butter).

Honey Whole Wheat Pan Rolls published in Country Woman Christmas Annual 2002, p18