Honey Wheat Rolls Recipe

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

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5 3 3
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I saved this delicious recipe for a light wheat roll in my book of most-liked recipes. They are super easy to make. —Sandy Klocinski, Summerville, South Carolina
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 10 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-3/4 cups warm fat-free milk (110°-115°)
  • 2 large eggs, divided use
  • 1/2 cup honey
  • 1/4 cup mashed potatoes (without added milk and butter)
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 3 cups whole wheat flour
  • 2-1/4 to 2-3/4 cups all-purpose flour

Directions

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 1 egg, honey, mashed potatoes, butter, salt, whole wheat flour, yeast mixture and 1-1/2 cups all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Turn onto a floured surface; divide into 24 balls. Roll each into a 7-in. rope. Holding one end of rope, loosely wrap dough around, forming a coil. Tuck end under; pinch to seal. Place in muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Beat remaining egg; brush over rolls. Bake at 400° for 9-11 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Honey Wheat Rolls in Healthy Cooking October/November 2012, p42

Nutritional Facts

1 roll: 146 calories, 3g fat (1g saturated fat), 19mg cholesterol, 126mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch.

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  • 2 packages (1/4 ounce each) active dry yeast
  • 1-3/4 cups warm fat-free milk (110°-115°)
  • 2 large eggs, divided use
  • 1/2 cup honey
  • 1/4 cup mashed potatoes (without added milk and butter)
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 3 cups whole wheat flour
  • 2-1/4 to 2-3/4 cups all-purpose flour
  1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 1 egg, honey, mashed potatoes, butter, salt, whole wheat flour, yeast mixture and 1-1/2 cups all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Turn onto a floured surface; divide into 24 balls. Roll each into a 7-in. rope. Holding one end of rope, loosely wrap dough around, forming a coil. Tuck end under; pinch to seal. Place in muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
  4. Beat remaining egg; brush over rolls. Bake at 400° for 9-11 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Honey Wheat Rolls in Healthy Cooking October/November 2012, p42

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Reviews forHoney Wheat Rolls

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MY REVIEW
Ceege User ID: 730520 119176
Reviewed Sep. 29, 2014

"I'm saving this in my bread and roll folder. Would like to make them for my Thanksgiving family dinner. Can I make ahead and freeze? Would I need to thaw and perhaps wrap in foil and reheat them day of dinner? Any suggestions greatly appreciated. Thanks"

MY REVIEW
beckihomecki User ID: 1537566 199686
Reviewed Jan. 31, 2013

"These were very good. You can really taste the honey flavor. Accidentally added both eggs to the dough but I just added more flour and they turned out just fine. Made into the knots but I didn't put them into the muffin pans as I don't fancy cleaning them. I just put 12 on large cookie sheets and they came out beautifully. This receipe is going in the keeper book."

MY REVIEW
cbreault4 User ID: 5828337 199685
Reviewed Nov. 6, 2012

"These are so good that they are hard to keep around. They recieved a 10 out of 10 from friends and family!"

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