wheat-honey rolls (overnight)

Name: Wheat-Honey Rolls (Overnight)
Prep time: 1 h 30 min
Cook time: 10 min
Yield: 12
Ingredients: 1 package(s) 1/4 ounce active dry yeast; 1 1/4 cup(s) warm water (110-115 degrees) divided; 1 teaspoon(s) sugar; 2 - egg whites; 1/3 cup(s) honey; 1/4 cup(s) canola oil; 1 teaspoon(s) salt; 4 teaspoon(s) vital wheat gluten, optional; 1 1/2 cup(s) wheat flour (hard red wheat); 2 1/2 cup(s) bread flour; - melted butter, optional

(1 RATING)

62 Pinches 1 Photo

Kathleen Taylor

Perham, MN

Updated on Nov 26, 2011

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.

Rate

prep time 1 Hr 30 Min

cook time 10 Min

method ---

yield 12 Rolls

Ingredients

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

How To Make wheat-honey rolls (overnight)

Step 1

In a small bowl, dissolve yeast in 1/4 cup warm water, and 1 tsp sugar. Let yeast bloom. (5-10 minutes)

Step 2

In a large bowl, beat egg whites until foamy.
Step 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.
Step 4

Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
Step 5

Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls.
Step 6

To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under.
Step 7

Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes.
Step 8

Bake at 375° for 10-12 minutes or until golden brown. Brush with melted butter if desired.
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