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
  • 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.

Printable Recipe Card

About Wheat-Honey Rolls (Overnight)

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

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