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

Overnight Honey-Wheat Rolls Recipe

Read Reviews (15)
4.44 15
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES: 18 servings

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

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.

Directions

  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

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.

Reviews for Overnight Honey-Wheat Rolls(15)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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?

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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?

MY REVIEW
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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