Soft Honey Whole Wheat Dinner Rolls
User Reviews
5
Soft Honey Whole Wheat Dinner Rolls
Description
These dinner rolls combine whole wheat flour, instant yeast, honey, salt, warm milk, butter, and egg. The dough is mixed and then gradually added more flour until smooth and slightly sticky. After kneading, the dough undergoes two rises to develop fluffiness and texture.
The shaped rolls bake in a greased rimmed pan at 375°F until light golden brown. Brushing with melted butter after baking adds moisture and richness to the crust. The process results in 24 rolls that have a soft, moist texture complemented by the natural sweetness from honey.
These rolls suit a variety of meals and accommodate milk and butter substitutions as noted. A layered dividing method helps achieve consistent roll size. Tent with foil if browning too quickly. Whole or skim milk can be used, with whole milk yielding richer rolls.
Ingredients
- 3 ½ - 4 ½ cups whole wheat flour divided
- 2 tablespoons instant yeast
- ¼ cup honey
- 1 teaspoon salt
- 1 ½ cups milk about 105-110 F, warm
- 6 tablespoons butter at room temperature
- 1 egg large, at room temperature
- 2 tablespoons butter melted
Instructions
- Grease a rimmed 9x13-inch baking dish. Set aside.
- Combine 2 cups of flour, yeast, honey, salt, warm milk, 6 tablespoons butter, and egg in the bowl of a stand mixer.
- Mix on low using the dough hook until the ingredients are combined.
- Continue adding flour, ¼ cup at a time, until the dough clears the sides of the bowl and clings to the dough hook. The dough should feel smooth and slightly sticky but shouldn't come off on your fingers if you pinch it.
- Knead on low for 2 minutes.
- Cover the bowl.
- Let the dough rise for 30 minutes in a warm, draft-free spot.
- Uncover, and deflate the dough by punching down.
- Divide dough to form 24 rolls.
- Place rolls into prepared baking pan.
- Cover, and let rolls rise for an additional 30 minutes in a warm draft-free place.
- Toward the end of the rising time, preheat oven to 375 F.
- Bake the rolls for 12-15 minutes, or until light golden brown.
- Remove rolls and brush with the remaining 2 tablespoons melted butter.
Notes
- Milk can be skim or whole; whole milk gives a richer roll.
- Salted butter is used; melted butter is brushed on after baking for softness.
- Dough is divided repeatedly to yield 24 evenly sized rolls.
- If rolls brown too quickly, tent with foil during baking.
- Nutrition values are estimates and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 117kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 136mg | 6% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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