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Honey Whole Wheat Pan Rolls

 Honey Whole Wheat Pan Rolls
With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan.
60 ServingsPrep: 35 min. + chilling Bake: 20 min.

Ingredients

  • 4 to 5 cups King Arthur Unbleached Bread Flour
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1 cup butter, cubed
  • 1/2 cup water
  • 2 eggs
  • 2 cups King Arthur Premium 100% Whole Wheat Flour
  • HONEY BUTTER:
  • 1 cup butter, softened
  • 7 tablespoons honey
  • HONEY GLAZE:
  • 2 tablespoons honey
  • 1 tablespoon butter, melted

Directions

  • In a large bowl, combine 2 cups bread flour, sugar, yeast and salt.
  • In a small saucepan, heat the milk, butter and water to
  • 120°-130°. Add to dry ingredients; beat just until
  • moistened. Beat in eggs. Stir in whole wheat flour and enough
  • remaining bread flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 10
  • minutes. Cover and let rest 15 minutes.

2 of 2

Honey Whole Wheat Pan Rolls (continued)

Directions (continued)

  • Divide dough into thirds. Roll each portion into a 20-in. rope. Cut
  • each into 20 pieces; shape each into a ball. Grease three 9-in.
  • round baking pans; arrange 20 balls in each pan. Cover and
  • refrigerate overnight.
  • Let rise in a warm place until doubled, about 1-1/4 hours. Bake at
  • 350° for 18-22 minutes or until golden brown. Meanwhile, in a
  • small bowl, cream butter. Add honey; beat until light and fluffy.
  • Remove rolls from pans to wire racks. Combine glaze ingredients;
  • brush over warm rolls. Serve with honey butter. Yield: 5 dozen
  • (1-1/4 cups honey butter).
Nutritional Facts: 1 serving (1 each) equals 114 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 107 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.