Honey Whole Wheat Pan Rolls

Total Time

Prep: 35 min. + chilling Bake: 20 min.


5 dozen (1-1/4 cups honey butter)

Updated: Oct. 12, 2022
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
Honey Whole Wheat Pan Rolls Recipe photo by Taste of Home


  • 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, room temperature
  • 2 cups whole wheat flour
  • 1 cup butter, softened
  • 7 tablespoons honey
  • 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° until golden brown, 18-22 minutes. 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.

Nutrition Facts

1 roll with about 1 teaspoon honey butter: 114 calories, 7g fat (4g saturated fat), 24mg cholesterol, 107mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 2g protein.