Wheat-Honey Rolls (Overnight)

Name: Wheat-Honey Rolls (Overnight)
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 12 Rolls
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

By Kathleen Taylor
@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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

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
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How to Make Wheat-Honey Rolls (Overnight)

Step-by-Step

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