Whole Wheat Honey Rolls
My husband loves whole wheat bread, so I have adapted most of my recipes to accommodate his taste buds. The creamy honey butter adds a little sweetness to these airy golden brown yeast rolls.
-Linda Gunn, Reynolds, Georgia
SERVINGS
|
42
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
15 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm buttermilk (110° to 115°)*
- 1/2 cup butter, melted
- 1/3 cup honey
- 3 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1-1/2 to 2-1/2 cups all-purpose flour
- Additional melted butter
- HONEY BUTTER:
- 1 cup butter, softened
- 1/2 cup honey
DIRECTIONS
In a large mixing bowl, dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into seven portions. Divide each portion into six pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Brush with melted butter. Bake at 400° for 12-16 minutes or until golden brown. Remove to wire racks to cool. In a small mixing bowl, beat butter and honey until smooth; serve with rolls. Yield: 3-1/2 dozen.