Wednesday, September 14, 2011

Honey-Wheat Dinner Rolls

I am always looking for ways to put whole wheat into my diet over white. I have a wonderful dinner roll recipe already, but made with white flour. So I wanted a recipe with whole wheat in it that was just as good as my current recipe. I came across this recipe in Cook's Country magazine and thought I would give it a try.
Like I mentioned in an earlier post, the first time I made this, the dough was way too wet even after rising, so I started again. The second time it worked well. The recipe calls for 20 minutes of bake time but that was probably 2 minutes too long in my oven. They were a dad over done on the top. They have good flavor, but aren't as good as my current recipe. I will try this recipe again before I move on though. Hopefully by not over cooking them, they will be softer.

In the mixer ready to go

Ready to rise

Waiting on the second rise

Done and like I said, a bit over done on top

Here's the recipe if you'd like to try them yourself!

Honey Wheat dinner Rolls

1 3/4 C whole milk, heated to 110 degrees, plus 1 tbs

6 tbs plus 1 teaspoon honey

5 tbs unsalted butter, melted and cooled

1 large egg

2 1/2 cups whole wheat flour

1 3/4 cups all purpose flour

1 tbs instant or rapid-rise yeast

2 1/4 tsp salt

Adjust oven rack to lower-middle position and heat oven to 200. When oven reaches 200, turn it off. Grease a large bowl and a 13x9 baking dish. Combine 1 3/4 cups of milk, 6 tbs honey, 4 tbs butter and egg in a small bowl.
Using stand mixer with dough hook, mix flours, yeast and salt on low speed until combined. Slowly add milk mixture and mix until dough comes together, about 1 minute. Increase speed to medium and mix until dough is smooth and almost clears sides of the bowl but sticks to the bottom, about 6-8 minutes.
Transfer dough, scraping sides of bowl, to greased bowl. Cover with plastic wrap and place in turned off oven until dough has doubled in size, about 45 minutes.
Punch down dough on lightly floured counter. Divide dough unto quarters and cut each quarter into 4 equal pieces. Form each piece into a ball. Arrange in baking dish and cover loosely with plastic wrap. Let rolls rest in turned off oven until doubled in size, about 20 minutes.
Remove rolls from oven. Heat oven to 400. Combine remaining 1 tbs butter and 1 tsp honey in a bowl. Brush rolls with remaining 1tbs milk and bake for 20 minutes or until golden brown.
Once rolls are done baking, brush with honey and butter mixture. Cool in the pan on a wire rack for 10 minutes. Serve.

Good Luck!


  1. I am making these TODAY!!!!!!!!!!! YUM! I am always looking for a good recipe for these & have never been happy with the result. These look FANTASTIC & exactly like what I am wanting.

  2. i will try this recipe, I have found it is better to divide dough into 3rds and cut each into 5 pieces as 16 will not fit in a 9x13 pan.


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