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Overnight Whole Wheat Rolls

 Overnight Whole Wheat Rolls
I love to bake and even have a small business selling bread. Making rolls and bread from scratch is an art easily mastered with practice. The swirled shape of these rolls is very attractive.
30 ServingsPrep: 20 min. + rising Bake: 35 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 3/4 cup butter, melted, divided
  • 1/2 cup honey
  • 2 teaspoons salt
  • 3 eggs
  • 2 cups whole wheat flour
  • 3 cups all-purpose flour
  • Additonal melted butter


  • In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter,
  • honey, salt, eggs, whole wheat flour and 1/2 cup all-purpose flour.
  • Beat until smooth. Stir in enough remaining all-purpose flour to
  • form a soft dough.
  • Do not knead. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Cover and refrigerate overnight.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Roll each into a 15-in. x 8-in. rectangle. Brush with
  • remaining butter to within 1/2 in. of edges. Roll up, jelly-roll
  • style, starting with a long side; pinch seam to seal. Cut each into
  • 15 rolls.

2 of 2

Overnight Whole Wheat Rolls (continued)

Directions (continued)

  • Place rolls, cut side up, in greased muffin cups. Cover and let rise
  • in a warm place until doubled, about 45 minutes.
  • Bake at 400° for 8-10 minutes or until golden brown. Remove from
  • pans to wire racks. Brush with additional butter. Cool. Yield: 2-1/2
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 138 calories, 5 g fat (3 g saturated fat), 34 mg cholesterol, 211 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.