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Overnight Honey-Wheat Rolls

These yeast rolls don't require kneading, and the make-ahead dough saves you time on the day of your meal. I love the hint of honey, too. —Lisa Varner, El Paso, Texas
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°), divided
  • 2 large egg whites
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1-1/2 cups whole wheat flour
  • 2-1/2 cups all-purpose flour
  • Melted butter, optional

Directions

  • In a small bowl, dissolve yeast in 1/4 cup warm water. In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed until smooth, about 3 minutes. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
  • Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into 9 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under.
  • Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes.
  • Bake at 375° for 10-12 minutes or until golden brown. Brush with melted butter if desired.
Nutrition Facts
1 roll: 147 calories, 3g fat (0 saturated fat), 0 cholesterol, 139mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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