While these rolls are made from 100 percent whole wheat flour, even the pickiest eater will gobble them up. The inclusion of honey, butter, and eggsin the bread dough is the trick to making our Soft Whole Wheat Honey Rolls soft, tender, and moist.
Are you looking for a surefire recipe for dinner rolls for your next get-together? This recipe features the nutrition of whole wheat flour with the soft texture that many people love.
Soft Whole Wheat Honey Rolls Recipe
- Measuring Cup
- Mixing bowl
- Stand Mixer
- Two 9×13 Baking Pans
- 2 packages Instant Dry Yeast
- ½ cup Warm Water
- ½ cup Softened Butter
- ¼ cup Honey
- 3 pcs Eggs at room temperature
- 1 cup Buttermilk or Milk warmed to room temperature
- 5 cups Whole Wheat Flour
- 1½ teaspoon Salt
- Measure out the water into a measuring cup. Sprinkle the yeast on the top of the water and let it sit for about five minutes until it is light and foamy looking.
- In the bowl of a stand mixer using a standard beater attachment, beat the butter until it is light and fluffy. Add the honey and mix until combined.
- Beat the eggs and add them to the mixing bowl, blending them until they are combined. Add the warmed milk and blend again. Stir in the yeast and water mixture.
- Add 4 cups of flour and the salt, mixing until it is fully incorporated.
- Swap out the standard beater for the dough hook, scraping any excess dough back into the bowl from the beater.
- Run the dough hook on the mixer for two or three minutes, adding flour a bit at a time until the dough is no longer tacky.
- Remove the bowl from the mixer. Cover the bowl with a clean dish towel and let it rise in a warm spot in your kitchen for about an hour or until it is doubled in size.
- After an hour, punch down the dough and knead it lightly. Put it on a lightly floured surface and cover it with the mixing bowl turned upside down. This allows the dough to rest, and it will be more stretchy. Let it rest for about 20 minutes. Grease two nine by thirteen baking pans and preheat the oven to 350 degrees.
- Knead and roll the dough into a long snake and cut it in half. Divide each half into 12 pieces, rolling each one into a ball and placing them in the pans, about an inch or two apart. Each pan should hold a dozen rolls.
- Cover the pans with clean dish towels and let the dough rise for about an hour, or until they are doubled in size.
- Put the rolls in the center of the oven and bake them for 20 to 25 minutes or until they are lightly browned on top. Brush the tops of the hot rolls with melted butter.
- Serve warm. Store in an airtight container at room temperature for up to three days.
- These rolls also freeze well. To freeze, place the rolls in a zip-top bag with as much air pressed out as possible. Allow them to thaw in the refrigerator overnight and then reheat them by putting them on a pan in a 350-degree oven for 10 to 15 minutes.