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