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Overnight Honey-Wheat Rolls Recipe

Overnight Honey-Wheat Rolls Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 147 calories, 3g fat (0g saturated fat), 0mg cholesterol, 139mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 4g protein Diabetic Exchanges: 1 starch, 0 fat.

Reviews for Overnight Honey-Wheat Rolls

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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?"

Reviewed Oct. 31, 2012

"Can anyone help? I made these twice and they have turned out heavy even though I let them rise overnight. My family loves them, but I don't like the way they turn out. Thanks!"

Reviewed Mar. 12, 2012

"Have made this twice now, very good rolls. Made into a loaf of bread, this dough is very good as well!"

Reviewed Mar. 13, 2011

"These were the easiest rolls that I have ever made. They were very light and tasty."

Reviewed Jan. 2, 2010

"I found this recipe just before Thanksgiving and decided to try them. They were a big hit with my family, everyone loved them. Because of the make ahead dough they were easily incorporated into my dinner menu."

Reviewed Dec. 18, 2009

"I love it, mix it the night before, raise and bake the next day, just in time for dinner. Wonderful.........I have made this twice, first time was great and I shaped them like regular dinner rolls, today, did the same thing but they "sank". What on earth caused this????Anyone know????"

Reviewed Dec. 12, 2009

"I've made it twice when we've had company over, and everyone has loved them. Delicious and love the ease of the recipe."

Reviewed Nov. 30, 2009

"I made these for Thankgiving and everyone at both celebrations loved them and they were so easy! I did make one change to the recipe using one whole egg instead of 2 egg whites. I mixed the dough Wednesday evening, then traveled out of state with it in the cooler, punched down the dough and used half on Thursday and the rest on Friday. Now it is our Family Favorite!"

Reviewed Nov. 29, 2009

"I enjoy making bread from scratch and so far this is the best recipe I have found. One of the easiest recipes with the best return. Delicious bread. Wouldn't change a thing about it."

Reviewed Nov. 23, 2009

"These rolls are wonderful. I will make them often. So easy and such a wonderful taste!"

carol mercord
Reviewed Nov. 23, 2009

"sounds great but can you make white rolls and not use the wheat flour, just white??"

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