Overnight Whole Wheat Rolls
Total TimePrep: 20 min. + rising Bake: 35 min.
- 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
- 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.
Nutrition Facts1 each: 138 calories, 5g fat (3g saturated fat), 34mg cholesterol, 211mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 3g protein.
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.
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!