Honey Whole Wheat Rolls
About This Honey Whole Wheat Rolls
Honey whole wheat rolls combine the nutritious benefits of whole wheat flour with the soft, tender texture you expect from dinner rolls. These rolls prove that whole wheat baking doesn't have to result in dense, heavy bread – when done right, these rolls are pillowy soft with a subtle sweetness from honey and a beautiful golden-brown crust. They're perfect for serving alongside soups, stews, holiday dinners, or simply enjoying warm with butter. The key to making successful whole wheat rolls is understanding how whole wheat flour behaves differently from all-purpose flour.
What Makes This Honey Whole Wheat Rolls Special
Whole wheat contains the entire wheat kernel, including the bran and germ, which adds fiber, nutrients, and a nutty flavor but can also make baked goods denser. This recipe uses a combination of whole wheat and bread flour to give you the nutritional benefits of whole grains while maintaining a light, airy texture. The bread flour adds extra protein for structure and chew. Honey serves multiple purposes in these rolls beyond just sweetness. It helps activate the yeast, keeps the rolls moist, and contributes to the beautiful brown crust.
Key Techniques for Success
The natural sugars in honey also help these rolls stay fresh longer than rolls made with regular sugar. The dough is enriched with milk and butter, creating a tender crumb and rich flavor that elevates these beyond basic dinner rolls. Making yeast rolls might seem intimidating, but this recipe guides you through each step with clear instructions and helpful tips.
Perfect for Every Occasion
You'll learn to recognize when dough has been kneaded enough, how to tell when it's properly risen, and how to shape perfect rolls. The reward is well worth the effort – imagine pulling apart a warm, fragrant roll at the dinner table, steam rising as you slather it with butter. These rolls freeze beautifully, so you can make a double batch and have homemade rolls ready whenever you need them.
Ingredients
- 300ml (1¼ cups) Warm milk (110°F)
- 80ml (⅓ cup) Honey
- 2¼ tsp (1 packet) Active dry yeast
- 240g (2 cups) Whole wheat flour
- 240g (2 cups) Bread flour
- 1½ tsp Salt
- 60g (¼ cup) Unsalted butter, softened
- 1 Large egg
- 2 tbsp Melted butter for brushing
Quick Info
- Total Time:
- 135 min
- Difficulty:
- Medium
- Servings:
- 18
Instructions
- 1
In a large bowl or stand mixer bowl, combine warm milk and honey. Sprinkle yeast over the top and let stand for 5-10 minutes until foamy. This indicates the yeast is active.
- 2
Add the whole wheat flour, 1 cup of bread flour, salt, softened butter, and egg to the yeast mixture. Mix on low speed until combined.
- 3
Gradually add the remaining bread flour, ½ cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but pull away from the sides of the bowl.
- 4
Knead the dough for 8-10 minutes by hand on a floured surface, or 5-6 minutes with a stand mixer using the dough hook. The dough should be smooth, elastic, and spring back when poked.
- 5
Place the dough in a greased bowl, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 60-90 minutes, until doubled in size.
- 6
Punch down the dough and turn it out onto a lightly floured surface. Divide into 18 equal pieces (about 60g each for even rolls).
- 7
Shape each piece into a smooth ball by cupping your hand over the dough and rolling it in a circular motion against the work surface. The surface tension will create a smooth, round roll.
- 8
Grease a 9x13-inch baking pan. Arrange the rolls in the pan in 3 rows of 6, leaving a small gap between each roll.
- 9
Cover and let rise for another 30-45 minutes until puffy and nearly doubled. They should be touching each other.
- 10
Meanwhile, preheat your oven to 375°F (190°C).
- 11
Bake for 16-18 minutes until the tops are golden brown and the rolls sound hollow when tapped. An instant-read thermometer should register 190°F.
- 12
Remove from oven and immediately brush the tops with melted butter. This creates a soft, glossy crust. Serve warm or let cool completely before storing.
Pro Tips
- •Ensure your milk is warm but not hot – 110°F is ideal for activating yeast
- •Don't add too much flour – the dough should be slightly tacky
- •Let the dough rise in a warm, draft-free spot like an oven with the light on
- •For extra soft rolls, add 2 tablespoons of milk powder to the dry ingredients
- •Freeze baked rolls in a freezer bag for up to 3 months
Variations
For garlic herb rolls, brush with melted butter mixed with minced garlic and Italian herbs before baking. Make cinnamon rolls by rolling out the dough, spreading with cinnamon sugar and butter, then cutting and baking. For seed-topped rolls, brush with egg wash and sprinkle with sesame, poppy, or everything bagel seasoning before baking.
