- 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
- 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.
Reviews for Overnight Honey-Wheat Rolls
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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?
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.
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.
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?
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?