Honey Wheat Rolls

1 Comment
3 minutes
July 28, 2021
Carole Jones
When my babies are about the age of my little Micah (3 months), my dear hubby likes to start them in “training”. He does things like pick them up by their feet, teaches them to sit on his one hand, and begins all the other rough and tumble stuff with them at much too young an age.
I’m not as terrified about it all with baby #6 as I was with baby #1, but I still don’t like it. I understand Dads do things different than Moms, but does different have to equal danger???
honey wheat rolls
The recipe section of the King Arthur Flour website is awesome. They have a ton of wonderful recipes, including my current favorite recipe I use for bread and rolls. These wheat rolls were nice and soft, yet hearty. My only mistake was making a single recipe because they were all gone after dinner, which means there weren’t any to eat on my way up to bed that night…..
 
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Honey Wheat Rolls

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Dinner rolls that are whole wheat and sweetened with honey!

  • Yield: 16 rolls

Ingredients



  • 1 pkg yeast


  • 1 1/4 C lukewarm water


  • 1/4 C orange juice


  • 1/4 C butter, room temperature


  • 3 Tb honey


  • 1 C flour


  • 2 C whole wheat flour


  • 1 1/4 tsp salt


  • 2/3 C instant mashed potato flakes


  • 1/4 C nonfat dry milk

Instructions

  1. Combine the yeast and water in the bowl of your mixer with the dough hook attachment. Add the remaining ingredients and allow the dough to knead for 5-7 minutes. Place dough into a lightly greased bowl, cover with plastic wrap and allow the dough to rise for 1 1/2 – 2 hours until very puffy, but not necessarily doubled.
  2. Dump the dough onto a lightly floured surface and gently deflate. Divide into 16 pieces and roll into rounds under the palm of your hand. Place the rolls into a lightly greased 9×13 pan and cover with plastic wrap. Allow to rise for 1 1/2 – 2 hours until they are really puffy and touch each other.
  3. While rolls are rising, preheat oven to 350 degrees. Bake for 15 minutes, then tent them loosely with foil. Continue to bake an additional 10-13 minutes until they are brown on top.
  4. After 2 minutes of cooling, remove from the pan and transfer gently to a wire rack so they don’t get moist from condensation on the inside of the pan.
  • Author: Carole

Nutrition

  • Serving Size: 2 rolls
  • Calories: 285
  • Sugar: 9g
  • Sodium: 374mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 15mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

1 comment

Mrs. Mumble
14 years ago

These rolls look tasty! I think I am finally learning the lesson to at least double the batch of whatever I am baking. 🙂 It is such a joy to see the walls of your home! Wish I could pop over to bring you something homebaked from one of your fabulous recipes! Take Care.

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