Honey Whole Wheat Pan Rolls Recipe

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

Read Reviews
5 2 2
Publisher Photo
With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan. —Nancye Thompson, Paducah, Kentucky
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min.

Ingredients

  • 4 to 5 cups bread flour
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1 cup butter, cubed
  • 1/2 cup water
  • 2 large eggs
  • 2 cups whole wheat flour
  • HONEY BUTTER:
  • 1 cup butter, softened
  • 7 tablespoons honey
  • HONEY GLAZE:
  • 2 tablespoons honey
  • 1 tablespoon butter, melted

Directions

In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.
Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight.
Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° for 18-22 minutes or until golden brown. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter. Yield: 5 dozen (1-1/4 cups honey butter).
Originally published as Honey Whole Wheat Pan Rolls in Country Woman Christmas Annual 2002, p18

Nutritional Facts

1 each: 114 calories, 7g fat (4g saturated fat), 24mg cholesterol, 107mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 2g protein.

  • 4 to 5 cups bread flour
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1 cup butter, cubed
  • 1/2 cup water
  • 2 large eggs
  • 2 cups whole wheat flour
  • HONEY BUTTER:
  • 1 cup butter, softened
  • 7 tablespoons honey
  • HONEY GLAZE:
  • 2 tablespoons honey
  • 1 tablespoon butter, melted
  1. In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.
  3. Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight.
  4. Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° for 18-22 minutes or until golden brown. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter. Yield: 5 dozen (1-1/4 cups honey butter).
Originally published as Honey Whole Wheat Pan Rolls in Country Woman Christmas Annual 2002, p18

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Reviews forHoney Whole Wheat Pan Rolls

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CajunLady24993 User ID: 7419739 248389
Reviewed May. 19, 2016

"This is definitely "a must try" bread recipe."

MY REVIEW
dwinokur User ID: 887938 219729
Reviewed Feb. 4, 2015

"I made these for Christmas dinner. I ground my own wheat flour which added to the texture. Everyone said they were the best rolls I have ever made. I have been making rolls for over 40 years, so that is quite the complement."

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