Overnight Honey-Wheat Rolls
Total TimePrep: 30 min. + chilling Bake: 10 min.
- 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
- 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 for 3 minutes. Beat until smooth. 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 nine 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 Facts1 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.
Apr 7, 2014
I LOVE this recipe. It has become a family favorite. I make them with a honey cinnamon butter and it's like a dessert they taste so good. I made a mistake one of the times I made this. I put it in my food processor with the dough blade and they came out very dense and we ended up throwing them out. I have always done it just as the recipe states. I use a hand blender to add all the ingredients except when you get to the white flour I then use my hands to mix it.I also find that once I let my rolls sit they don't seem to rise very much. I am not sure what I am doing wrong there. Suggestions?
Nov 10, 2012
I am new to trying a bread recipe. After I added the 1.5 cups of whole wheat flour they were fairly sticky, began adding white flour, barely got a cup added and got a heavy rock of dough. I am confused about the quantity of white flour as I barely got a cup in and this a.m. I still have a big rock. I would love to make these but need some help with my error.
Nov 10, 2012
To HMB32; try a wetter dough just slightly tacky and maybe a little extra yeast. To singerringer; yes,you can use non- wheat flour but then they wouldn't be wheat rolls. I've use this recipe with oat flour ,potato, mango,etc.many variations.
Nov 7, 2012
I haven't made these yet, but plan to soon. hmb32, I noticed you let them rise overnight; did you refrigerate them overnight and then let them rise for 50 minutes the next day? I am also wondering if all white flour can be used?
Nov 7, 2012
I haven't made this recipe as yet but definitely would like to try but I hate to buy a bag of whole wheat flour for such a small amount..........can all white flour be used?
Oct 31, 2012
Can anyone help? I made these twice and they have turned out heavy even though I let them rise overnight. My family loves them, but I don't like the way they turn out. Thanks!
Mar 12, 2012
Have made this twice now, very good rolls. Made into a loaf of bread, this dough is very good as well!
Mar 13, 2011
These were the easiest rolls that I have ever made. They were very light and tasty.
Jan 2, 2010
I found this recipe just before Thanksgiving and decided to try them. They were a big hit with my family, everyone loved them. Because of the make ahead dough they were easily incorporated into my dinner menu.
Dec 18, 2009
I love it, mix it the night before, raise and bake the next day, just in time for dinner. Wonderful.........I have made this twice, first time was great and I shaped them like regular dinner rolls, today, did the same thing but they "sank". What on earth caused this????Anyone know????
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