Wheat-Honey Rolls Recipe (Overnight)

These yeast rolls don't require kneading, and the make-ahead dough saves you time on the day of your meal. I love the hint of honey, too.

Photo by Kathleen T.
Adapted from tasteofhome.com

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

18

servings

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

18

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    package (1/4 ounce) active dry yeast

  • 1-1/4

    cups warm water (110° to 115°), divided

  • 1

    tsp sugar

  • 2

    egg whites

  • 1/3

    cup honey

  • 1/4

    cup canola oil

  • 1

    teaspoon salt

  • 4

    tsp vital wheat gluten

  • 1-1/2

    cups whole wheat flour

  • 2-1/2

    cups bread flour

  • Melted butter, optional

Directions

In a small bowl, dissolve yeast in 1/4 cup warm water, and 1 tsp sugar. In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour, vital wheat gluten and remaining water. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough bread flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under. Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes. Bake at 375° for 10-12 minutes or until golden brown. Brush with melted butter if desired. Yield: 1-1/2 dozen. Nutrition Facts: 1 roll (calculated without butter) equals 147 calories, 3 g fat (trace saturated fat), 0 cholesterol, 139 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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