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Honey Whole Wheat Rolls

Name: Honey Whole Wheat Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 rolls.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1 cup warm water (110° to 115°); 1/4 cup butter, melted; 1/4 cup honey; 1 large egg, room temperature; 3/4 cup whole wheat flour; 1/2 cup old-fashioned oats; 1 teaspoon salt; 2-1/2 to 3 cups all-purpose flour; Additional melted butter, optional

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Test Kitchen Approved

Total Time

Prep: 20 min. + rising Bake: 20 min.

Makes

15 rolls

Updated: Apr. 02, 2022

Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma

Honey Whole Wheat Rolls Recipe photo by Taste of Home

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Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/4 cup butter, melted
1/4 cup honey
1 large egg, room temperature
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
1 teaspoon salt
2-1/2 to 3 cups all-purpose flour
Additional melted butter, optional

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, honey, egg, whole wheat flour, oats, salt, yeast mixture and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough; shape into 15 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in warm place until doubled, about 45 minutes. Preheat oven to 375°.
Bake until golden brown, about 20 minutes. If desired, brush with additional butter. Serve warm.

Nutrition Facts

1 roll: 151 calories, 4g fat (2g saturated fat), 21mg cholesterol, 188mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 4g protein.

Honey Whole Wheat Rolls

Ingredients

Directions

Nutrition Facts

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