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.
- 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
Preparation time 30mins
Cooking time 40mins
Adapted from tasteofhome.com
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.