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Whole Wheat Honey Rolls

 Whole Wheat Honey Rolls
My husband loves whole wheat bread, so I have adapted most of my recipes to accommodate his taste buds. The creamy honey butter adds a little sweetness to these airy golden brown yeast rolls. -Linda Gunn, Reynolds, Georgia
42 ServingsPrep: 25 min. + rising Bake: 15 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm buttermilk (110° to 115°)
  • 1/2 cup butter, melted
  • 1/3 cup honey
  • 3 cups whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1-1/2 to 2-1/2 cups all-purpose flour
  • Additional melted butter
  • 1 cup butter, softened
  • 1/2 cup honey


  • In a large bowl, dissolve yeast in warm buttermilk. Add the butter,
  • honey, whole wheat flour, salt and baking soda. Beat until smooth.
  • Stir in enough all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. 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. Turn onto a lightly floured surface; divide into
  • seven portions. Divide each portion into six pieces; shape each into
  • a ball. Place 2 in. apart on greased baking sheets. Cover and let
  • rise in a warm place until doubled, about 30 minutes.
  • Brush with melted butter. Bake at 400° for 12-16 minutes or until

2 of 2

Whole Wheat Honey Rolls (continued)

Directions (continued)

  • golden brown. Remove to wire racks to cool. In a small bowl, beat
  • butter and honey until smooth; serve with rolls. Yield: 3-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 128 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 165 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.