Honey wheat rolls are a fluffy, soft yeast roll made using a blend of whole wheat and all-purpose flours and are slightly sweetened with honey.
Honey Wheat Rolls
Honey wheat rolls are a timeless recipe to have in your repertoire. These yeast rolls are made with using a blend of whole wheat and all-purpose flours and use honey instead of sugar to slightly sweeten them. These yeast rolls can also be frozen after they are baked, which allows you to have freshly baked rolls any time.
Have you ever wondered what the difference is between whole wheat and all-purpose flour? All-purpose flour is actually a blend of hard and soft wheat flours with most of the wheat germ removed and is used generally or for all purposes in baking. Whole wheat flour has less of the wheat germ removed (those flecks of grain you see in the flour) when it is milled, so it has a higher nutritional value and a fuller flavor than all-purpose flour.
Since whole wheat flour has less gluten and absorbs more moisture than all-purpose flour, whole wheat flour can make yeast breads or rolls tough. However, using a mix of the whole wheat and all-purpose flour still allows for a soft, fluffy texture in these yeast rolls. These rolls are even better when they are brushed with melted butter immediately after baking.
How to Make Honey Wheat Rolls
Honey wheat rolls use a mixture of all-purpose and whole wheat flour and are slightly sweetened with honey. Make sure your whole wheat flour is fresh, since it spoils quicker than all-purpose flour. This recipe yields 16 rolls and the rolls can be baked in 2-8” pans or a traditional 9”x13” pan. See additional tips on how to freeze these rolls once they are baked.
Ingredients
- 2 1/2 cups whole wheat flour
- 3 – 3 1/2 cups white all-purpose flour
- 2 (0.25 oz each) packages active dry yeast
- 3 teaspoons salt
- 1 cup milk
- 1 cup water
- 3 Tablespoons unsalted butter
- 1/2 cup honey
- 1 egg, beaten
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the whole wheat flour, 1 cup of the white all-purpose flour, both packages of yeast and salt.
In a small saucepan, heat the milk, water, unsalted butter and honey to 110℉. Add the milk mixture to the wheat flour mixture, followed by the egg.
Using an electric mixer or the paddle attachment on a stand mixer, beat the mixture on medium speed for 3 minutes. Slowly add in the remaining 2 – 2 1/2 cups of the all-purpose flour to make a soft dough (may not need the last 1/2 cup).
Turn the dough out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Alternately, use the dough hook on the stand mixer and knead the mixture 2-3 minutes, or until smooth and elastic.
Shape the dough into a ball and place in a greased bowl; cover with a clean kitchen towel and let rise in a warm but not hot place until doubled in size (about 1 hour). Punch down the dough and allow to rest 10 minutes. After 10 minutes, shape the dough into 16 pieces. Shape into balls of dough and placed in either 2-8” greased round baking pans or a greased 9”x13” pan. Cover with a clean kitchen towel and let to rise until doubled (about 1 hour).
Bake the rolls at 375℉ for 25-30 minutes, or until the edges are golden brown (alternately, bake until the rolls reach an internal temperature of 190℉ on an instant read thermometer). Immediately brush the rolls with melted butter once removed from the oven.
Tips for Honey Wheat Rolls
- If the milk and water mixture heats to more than 110℉, allow to cool until it reaches 110 ℉; it will kill the yeast if it is too hot
- This rolls are best if eaten within 2 days of baking; store in an airtight container
- Baked rolls will keep frozen up to 3 months
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Want more yeast bread and roll recipes? Check out these recipes:
Honey Wheat Rolls
Equipment
- 8” or 9” round baking pans OR a 9” x 13” baking pan
- mixing bowls of various sizes
- electric mixer or stand mixer
- pastry brush
Ingredients
- 2 1/2 cups whole wheat flour
- 3 – 3 1/2 cups white all-purpose flour
- 2 0.25 oz (each) packages active dry yeast
- 3 teaspoons salt
- 1 cup milk
- 1 cup water
- 3 Tablespoons unsalted butter, plus additional for brushing
- 1/2 cup honey
- 1 large egg, beaten
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the whole wheat flour, 1 cup of the white all-purpose flour, both packages of yeast and salt.
- In a small saucepan, heat the milk, water, unsalted butter and honey to 110℉.
- Add the milk mixture to the wheat flour mixture, followed by the egg. Using an electric mixer or the paddle attachment on a stand mixer, beat the mixture on medium speed for 3 minutes. Slowly add in the remaining 2 – 2 1/2 cups of the all-purpose flour to make a soft dough (may not need the 1/2 cup).
- Turn the dough out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Alternately, use the dough hook on the stand mixer and knead the mixture 2-3 minutes, or until smooth and elastic.
- Shape the dough into a ball and place in a greased bowl; cover with a clean kitchen towel and let rise in a warm but not hot place until doubled in size (about 1 hour).
- Punch down the dough and allow to rest 10 minutes. After 10 minutes, shape the dough into 16 pieces. Shape into balls of dough and placed in either 2-8” greased round baking pans or a greased 9”x13” pan. Cover with a clean kitchen towel and let to rise until doubled (about 1 hour).
- Bake the rolls at 375℉ for 25-30 minutes, or until the edges are golden brown (alternately, bake until the rolls reach an internal temperature of 190℉ on an instant read thermometer).
- Immediately brush the rolls with melted butter once removed from the oven.
Notes
- If the milk and water mixture heats to more than 110℉, allow to cool until it reaches 110 ℉; it will kill the yeast if it is too hot
- This rolls are best if eaten within 2 days of baking; store in an airtight container
- Baked rolls will keep frozen up to 3 months
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