Wheat-Honey Rolls (Overnight)

Kathleen Taylor

By
@MeanJean6613

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.


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Serves:

12 Rolls

Prep:

1 Hr 30 Min

Cook:

10 Min

Ingredients

1 pkg
1/4 ounce active dry yeast
1 1/4 c
warm water (110-115 degrees) divided
1 tsp
sugar
2
egg whites
1/3 c
honey
1/4 c
canola oil
1 tsp
salt
4 tsp
vital wheat gluten, optional
1 1/2 c
wheat flour (hard red wheat)
2 1/2 c
bread flour
melted butter, optional

Directions Step-By-Step

1
In a small bowl, dissolve yeast in 1/4 cup warm water, and 1 tsp sugar. Let yeast bloom. (5-10 minutes)
2
In a large bowl, beat egg whites until foamy.
3
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.
4
Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
5
Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls.
6
To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under.
7
Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes.
8
Bake at 375° for 10-12 minutes or until golden brown. Brush with melted butter if desired.

About this Recipe

Course/Dish: Other Breads
Other Tag: Quick & Easy