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Honey Wheat Rolls

 Honey Wheat Rolls
This is a delicious recipe for a light wheat roll that I save in my exclusive book of most liked recipes. They are super easy to make. —Sandy Klocinski, Summerville, South Carolina
24 ServingsPrep: 40 min. + rising Bake: 10 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-3/4 cups warm fat-free milk (110°-115°)
  • 2 eggs
  • 1/2 cup honey
  • 1/4 cup mashed potatoes (without added milk and butter)
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 3 cups whole wheat flour
  • 2-1/4 to 2-3/4 cups all-purpose flour


  • In a small bowl, dissolve yeast in warm milk. In a large bowl,
  • combine 1 egg, honey, mashed potatoes, butter, salt, whole wheat
  • flour, yeast mixture and 1-1/2 cups all-purpose flour; beat on
  • medium speed for 3 minutes. 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 the top. Cover with plastic wrap and let rise in a warm
  • place until doubled, about 1 hour.
  • Turn onto a floured surface; divide into 24 balls. Roll each into a
  • 7-in. rope. Holding one end of rope, loosely wrap dough around,
  • forming a coil. Tuck end under; pinch to seal. Place in muffin cups
  • coated with cooking spray. Cover and let rise until doubled, about

2 of 2

Honey Wheat Rolls (continued)

Directions (continued)

  • 30 minutes.
  • Beat remaining egg; brush over rolls. Bake at 400° for 9-11
  • minutes or until golden brown. Remove from pans to wire racks to
  • cool. Yield: 2 dozen.
Nutritional Facts: 1 roll equals 146 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 126 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchange: 2 starch.