Overnight Whole Wheat Rolls Recipe

4.5 2 2
Overnight Whole Wheat Rolls Recipe
Overnight Whole Wheat Rolls Recipe photo by Taste of Home
Publisher Photo

Overnight Whole Wheat Rolls Recipe

Read Reviews
4.5 2 2
Publisher Photo
I love to bake and even have a small business selling bread. Making rolls and bread from scratch is an art easily mastered with practice. The swirled shape of these rolls is very attractive.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 3/4 cup butter, melted, divided
  • 1/2 cup honey
  • 2 teaspoons salt
  • 3 large eggs
  • 2 cups whole wheat flour
  • 3 cups all-purpose flour
  • Additonal melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, honey, salt, eggs, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 15x8-in. rectangle. Brush with remaining butter to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 15 rolls.
Place rolls, cut side up, in greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 400° for 8-10 minutes or until golden brown. Remove from pans to wire racks. Brush with additional butter. Cool. Yield: 2-1/2 dozen.
Originally published as Overnight Whole Wheat Rolls in Best of Country Breads 2000, p38

Nutritional Facts

1 each: 138 calories, 5g fat (3g saturated fat), 34mg cholesterol, 211mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 3/4 cup butter, melted, divided
  • 1/2 cup honey
  • 2 teaspoons salt
  • 3 large eggs
  • 2 cups whole wheat flour
  • 3 cups all-purpose flour
  • Additonal melted butter
  1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, honey, salt, eggs, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
  2. Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Cover and refrigerate overnight.
  4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 15x8-in. rectangle. Brush with remaining butter to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 15 rolls.
  5. Place rolls, cut side up, in greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes.
  6. Bake at 400° for 8-10 minutes or until golden brown. Remove from pans to wire racks. Brush with additional butter. Cool. Yield: 2-1/2 dozen.
Originally published as Overnight Whole Wheat Rolls in Best of Country Breads 2000, p38

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Reviews forOvernight Whole Wheat Rolls

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MY REVIEW
juliecooks4u User ID: 1585693 30782
Reviewed Dec. 25, 2010

"These do not seem like they will turn out. The dough is lumpy and different, then overnight... MAGIC! Unbelievable. I use WW pastry flour, that probably helps too. SOO good and light for a wheat roll."

MY REVIEW
Jean Curtis User ID: 1290664 30770
Reviewed Apr. 5, 2010

"The rolls were flavorful and had a great texture. The swirly shape made adding more butter tricky, but the kids enjoyed pulling them apart. The honey adds a nice touch of flavor. All in all, they were a tasty hit!"

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