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Overnight Honey-Wheat Rolls Recipe

Overnight Honey-Wheat Rolls Recipe photo by Taste of Home

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These yeast rolls don't require kneading, and the make-ahead dough saves you time on the day of your meal. I love the hint of honey, too. —Lisa Varner, El Paso, Texas

This recipe is:

Diabetic Friendly

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Overnight Honey-Wheat Rolls Recipe

Prep: 30 min. + chilling Bake: 10 min.

Yield: 18 Servings

30 10 40

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
2 egg whites
1/3 cup honey
1/4 cup canola oil
1 teaspoon salt
1-1/2 cups whole wheat flour
2-1/2 cups all-purpose flour
Melted butter, optional

Directions

In a small bowl, dissolve yeast in 1/4 cup warm water. In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under.
Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes.
Bake at 375° for 10-12 minutes or until golden brown. Brush with melted butter if desired. Yield: 1-1/2 dozen.

Nutritional Facts 1 roll (calculated without butter) equals 147 calories, 3 g fat (trace saturated fat), 0 cholesterol, 139 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Overnight Honey-Wheat Rolls in Country Woman Christmas Annual 2007, p50

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Reviews for Overnight Honey-Wheat Rolls

Overnight Honey-Wheat Rolls

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Reviewed on Nov. 10, 2012 by katehannah

I am new to trying a bread recipe. After I added the 1.5 cups of whole wheat flour they were fairly sticky, began adding white flour, barely got a cup added and got a heavy rock of dough. I am confused about the quantity of white flour as I barely got a cup in and this a.m. I still have a big rock. I would love to make these but need some help with my error.

Reviewed on Nov. 10, 2012 by novembermember

To HMB32; try a wetter dough just slightly tacky and maybe a little extra yeast. To singerringer; yes,you can use non- wheat flour but then they wouldn't be wheat rolls. I've use this recipe with oat flour ,potato, mango,etc.many variations.

Reviewed on Nov. 07, 2012 by calebmb

I haven't made these yet, but plan to soon. hmb32, I noticed you let them rise overnight; did you refrigerate them overnight and then let them rise for 50 minutes the next day? I am also wondering if all white flour can be used?

Reviewed on Nov. 07, 2012 by SingerRinger

I haven't made this recipe as yet but definitely would like to try but I hate to buy a bag of whole wheat flour for such a small amount..........can all white flour be used?

Reviewed on Oct. 31, 2012 by hmb32

Can anyone help? I made these twice and they have turned out heavy even though I let them rise overnight. My family loves them, but I don't like the way they turn out. Thanks!

Reviewed on Mar. 12, 2012 by mknoll

Have made this twice now, very good rolls. Made into a loaf of bread, this dough is very good as well!

Reviewed on Mar. 13, 2011 by susankato

These were the easiest rolls that I have ever made. They were very light and tasty.

Reviewed on Jan. 02, 2010 by jdevos

I found this recipe just before Thanksgiving and decided to try them. They were a big hit with my family, everyone loved them. Because of the make ahead dough they were easily incorporated into my dinner menu.

Reviewed on Dec. 18, 2009 by Luh

I love it, mix it the night before, raise and bake the next day, just in time for dinner. Wonderful.........I have made this twice, first time was great and I shaped them like regular dinner rolls, today, did the same thing but they "sank". What on earth caused this????Anyone know????

Reviewed on Dec. 12, 2009 by hef6678

I've made it twice when we've had company over, and everyone has loved them. Delicious and love the ease of the recipe.

Reviewed on Nov. 30, 2009 by pattecake

I made these for Thankgiving and everyone at both celebrations loved them and they were so easy! I did make one change to the recipe using one whole egg instead of 2 egg whites. I mixed the dough Wednesday evening, then traveled out of state with it in the cooler, punched down the dough and used half on Thursday and the rest on Friday. Now it is our Family Favorite!

Reviewed on Nov. 29, 2009 by twistedballad

I enjoy making bread from scratch and so far this is the best recipe I have found. One of the easiest recipes with the best return. Delicious bread. Wouldn't change a thing about it.

Reviewed on Nov. 23, 2009 by run4fun

These rolls are wonderful. I will make them often. So easy and such a wonderful taste!

Reviewed on Nov. 23, 2009 by carol mercord

sounds great but can you make white rolls and not use the wheat flour, just white??

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