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wheat-honey rolls (overnight)

(1 rating)
Recipe by
Kathleen Taylor
Perham, MN

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 rating)
yield 12 Rolls
prep time 1 Hr 30 Min
cook time 10 Min

Ingredients For wheat-honey rolls (overnight)

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

How To Make wheat-honey rolls (overnight)

  • 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.

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