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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.

60 ServingsPrep: 35 min. + chilling Bake: 20 min.

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 2% 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.

2 of 2

Honey Whole Wheat Pan Rolls (continued)

Directions (continued)

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).

Nutrition Facts: 1 serving (1 each) equals 114 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 107 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.