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Bow Tie Wheat Rolls

 Bow Tie Wheat Rolls
These are such cute rolls and will impress your guests at your next dinner party. They have a wonderful whole wheat flavor.—Cindy Morris, Coyle, Oklahoma
36 ServingsPrep: 40 min. + rising Bake: 15 min.


  • 3 tablespoons active dry yeast
  • 5 cups warm water (110° to 115°)
  • 2/3 cup honey
  • 2/3 cup olive oil
  • 1 tablespoon salt
  • 9-1/2 to 10 cups whole wheat flour


  • In a large bowl, dissolve yeast in warm water. Add the honey, oil,
  • salt and 6 cups flour. Beat on medium speed until smooth. Stir in
  • enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a bowl coated with cooking spray, turning once
  • to coat top. Cover and let rise in a warm place until doubled, about
  • 1 hour.
  • Divide dough into four portions. Roll three portions into 12-in. x
  • 5-in. rectangles. Cut each into twelve 2-1/2-in. x 2-in. rectangles.
  • Roll remaining dough into an 18-in. x 5-in. rectangle. Cut into
  • thirty-six 1/2-in.-wide strips.
  • To form bow ties, wrap a strip around the center of each rectangle.
  • Place on baking sheets coated with cooking spray. Cover and let rise
  • in a warm place until doubled, about 30 minutes.
  • Pinch centers to shape like bow ties. Bake at 350° for 12-14

2 of 2

Bow Tie Wheat Rolls (continued)

Directions (continued)

  • minutes or until golden brown. Remove to wire racks. Yield: 3
  • dozen.
Editor’s Note: This recipe does not use any all-purpose flour.
Nutritional Facts: 1 roll equals 165 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 199 mg sodium, 29 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.