Overnight Honey-Wheat Rolls Recipe
Overnight Honey-Wheat Rolls Recipe photo by Taste of Home

Overnight Honey-Wheat Rolls Recipe

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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
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES:18 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES: 18 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes.
  4. Bake at 375° for 10-12 minutes or until golden brown. Brush with melted butter if desired. Yield: 1-1/2 dozen.
Originally published as Overnight Honey-Wheat Rolls in Country Woman Christmas Annual 2007, p50

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Reviewed Apr. 7, 2014

"I LOVE this recipe. It has become a family favorite. I make them with a honey cinnamon butter and it's like a dessert they taste so good. I made a mistake one of the times I made this. I put it in my food processor with the dough blade and they came out very dense and we ended up throwing them out. I have always done it just as the recipe states. I use a hand blender to add all the ingredients except when you get to the white flour I then use my hands to mix it.

I also find that once I let my rolls sit they don't seem to rise very much. I am not sure what I am doing wrong there. Suggestions?"

Reviewed Nov. 10, 2012

"I am new to trying a bread recipe. After I added the 1.5 cups of whole wheat flour they were fairly sticky, began adding white flour, barely got a cup added and got a heavy rock of dough. I am confused about the quantity of white flour as I barely got a cup in and this a.m. I still have a big rock. I would love to make these but need some help with my error."

Reviewed Nov. 10, 2012

"To HMB32; try a wetter dough just slightly tacky and maybe a little extra yeast. To singerringer; yes,you can use non- wheat flour but then they wouldn't be wheat rolls. I've use this recipe with oat flour ,potato, mango,etc.many variations."

Reviewed Nov. 7, 2012

"I haven't made these yet, but plan to soon. hmb32, I noticed you let them rise overnight; did you refrigerate them overnight and then let them rise for 50 minutes the next day? I am also wondering if all white flour can be used?"

Reviewed Nov. 7, 2012

"I haven't made this recipe as yet but definitely would like to try but I hate to buy a bag of whole wheat flour for such a small amount..........can all white flour be used?"

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