Wheat-Honey Rolls (Overnight)

Kathleen Taylor


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 vote
12 Rolls
1 Hr 30 Min
10 Min


1 pkg
1/4 ounce active dry yeast
1 1/4 c
warm water (110-115 degrees) divided
1 tsp
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


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

About Wheat-Honey Rolls (Overnight)

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