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Overnight Honey-Wheat Rolls

 Overnight Honey-Wheat Rolls
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
18 ServingsPrep: 30 min. + chilling Bake: 10 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • Place rolls 2 in. apart on greased baking sheets. Cover and let rise
  • until doubled, about 50 minutes.
  • Bake at 375° for 10-12 minutes or until golden brown. Brush with
  • melted butter if desired. Yield: 1-1/2 dozen.

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Overnight Honey-Wheat Rolls (continued)

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.