Honey Wheat Rolls
You'd never know these tasty dinner rolls are made mainly with whole wheat flour. Soft and moist, honey gives them just a touch of natural sweetness.
Our Guarantee: These rolls will rise about 2 1/2" high, and will have a soft (not crunchy) crust and moist, tender interior. Their flavor is pleasantly mild whole wheat.
- 1 packet "highly active" active dry yeast, or 2 1/4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
- 1 cup lukewarm water
- 1/4 cup orange juice
- 1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces
- 3 tablespoons honey
- 1 cup King Arthur Unbleached All-Purpose Flour
- 2 cups King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
- 1 1/4 teaspoons salt
- 2/3 cup instant mashed potato flakes
- 1/4 cup nonfat dry milk
Directions
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1) If you're using active dry or "highly active" yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. |
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3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. |
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4) While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans. |
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5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. |
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6) Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball. |
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8) Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. They'll become very puffy, and will reach out and touch one another. While the rolls are rising, preheat the oven to 350°F. |
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9) Bake the rolls for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until they're mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes. |
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10) Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature. |
Recipe summary
- Hands-on time:
- 25 mins.
- Baking time:
- 25 mins. to 28 mins.
- Total time:
- 4 hrs 50 mins.
- Yield:
- 16 rolls
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- Recipe comments (22) »
Tips from our bakers
- Don't bother heating the orange juice to lukewarm; you can use it straight out of the fridge. The orange juice won't add its own flavor to the rolls, but will mellow any potential bitterness in the whole wheat.
- Brush hot-from-the-oven rolls with melted butter, if desired, for a soft, buttery crust.
- For a shiny crust, whisk together 1 large egg white + 1 tablespoon cold water. Brush on rolls just before baking; sprinkle rolls with quick-cooking oats as a garnish, if desired.
- When making yeast rolls or bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
| Nutrition Facts | |
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Serving Size 1 roll (53g)
Servings Per Batch 16 |
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| Amount Per Serving | |
| Calories 130 | Calories from Fat 30 |
| Daily Value* | |
| Total Fat | 3.5g |
| Saturated Fat | 2g |
| Trans Fat | 0g |
| Cholesterol | 10mg |
| Sodium | 190mg |
| Total Carbohydrate | 22g |
| Dietary Fiber | 2g |
| Sugars | 5g |
| Protein | 4g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
01/10/2010
I made it for my mother who needs to have a lot of fiber. She really like it. Now I make it every week for her.
My issue is dough deflate when I brush egg white on rolls. Why?
When dough deflates at this stage, it is usually over risen. It sounds like your second rise is going just a little too long. Please call us on the hot line if you need any assistance, 800-827-6836. Frank @ KAF.
12/02/2009
I'm a beginner to yeast baking, but this recipe was easy to follow and produced a great result! They were soft, moist and don't taste very 'whole wheet' (which is a good thing for me). I put the dough in the fridge for the second rise, after dividing it up into balls, for about 5 hours- thanks to the Hotline advice it worked well. I let them warm up to the room temperature before baking them. Very happy with the rolls, I'll be making them again.
11/28/2009
These were in our Thanksgiving bread basket and what a delight these rolls are. The yummy wheat flavor is wonderful and the texture is light and fluffy. A new tradition for our family. My 2 year old Grandson said it all "Gamma these are yummy".
11/27/2009
I'm not sure what happened with these rolls, but as my husband said, "They're not bad rolls, but they're not very good." I believe these are the first rolls I've made from a KAF recipe that did not elicit rave reviews (my family is crazy about the soft white dinner rolls). I followed the recipe exactly, weighed the ingredients, but they were one big sticky mess from the get-go. I doubt that I used too much honey - that's the only thing I can think of that messed them up. I even held back a bit of the water. When I started kneading them with the dough hook in my stand mixer, within a few seconds, the dough looked like a pool of glob at the bottom of the mixing bowl. I added a few tablespoons of flour, tried again, same result. I covered the dough, let it sit for 20 minutes, and tried again. I finally just scraped the dough into a bowl to rise. I was able to shape them into rolls, but they never seemed to be done even though I stuck an instant-read thermometer in them, and it read close to 200 degrees. We did eat them, but there is no comparison to your "soft white dinner rolls," which by the way I made the same day. Any pointers I would appreciate? I certainly would like to have a tried and true wheat roll recipe on hand. thanks.
11/25/2009
My wife made these for our church Thanksgiving meal and we had a guy who does not eat whole wheat eat 2. And he liked them. These rolls are absolutely fantastic.
08/24/2009
I've been searching and searching for a whole wheat/whole grain recipe...and finally! I think I found one! I made the rolls smaller...wanted more of a dinner roll ... my husband loves them! And he's my critic (which I appreciate!). I've been trying to find a recipe that I could make small buns for sandwiches and I do believe that this recipe will work. I am a little concerned....with the potato flaks and non-fat dry milk...not sure if those are healthy to use or not. Does anyone know? I've really been trying very hard to eat/cook/bake healthy for our family. I know that high-preservative and highly processed items are not good for you so that concerns me. Really delicious rolls...and I'll be using this recipe quite often! Thanks King Arthur employees for providng this recipe!
08/11/2009
I'm sure it was something I did, but I followed the recipe exactly and my dough didn't rise after 80 min. It just sat there like a big, lazy lump.
Please call our bakers hotline so we can help you with what may have happened with this recipe. Joan@bakershotline
07/04/2009
These are great. As the recipe says, the times for rising are just a guide. Your location, temperature, humidity, etc. will influence how quickly the dough rises and when they need to be shaped and baked. If you just keep an eye on the size of your dough and use the "poke test" for baking readiness, you'll be fine.
04/26/2009
Very good. I tend to make things according to the recipe the first time and then alter then on the next go round...I think next time I will definately add the oats to the top for texture. Delicious warm with some butter!
04/24/2009
I love these rolls! I've made them a few times, and they always come out great. I've divided up the rolls and froze one pan before the final rise, and so far, it's worked great. Two meals of hot, wonderful rolls for one!
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