Honey White Whole Wheat Rolls.

Adapted from A Pastry Affair.

I made some homemade soup today because everyone in my family has sore throats from allergies.  I thought the warm would be welcoming.  I needed to make a roll to go along with the soup and I stumbled up on these and knew I had to make them.  The dough is rising right now… dinner is shaping up!


Yields 12 rolls.

2 teaspoons of active dry yeast
1 cup of warm water
1/4 cup of raw honey
3/4 teaspoon of salt
1 egg
3 cups of King Arthur’s White Whole Wheat flour
1 tablespoon of butter


In your stand mixer, with dough hook attached, add the water and sprinkle the yeast over top.  Let sit for 8 minutes.  If the yeast doesn’t get frothy, discard.  Once the sitting time is over, add the honey, salt and egg.  Combine until well blended.  Then add 1 cup of flour at a time until all 3 cups have been added.  Knead for 8-10 minutes.  Remove and add to a lightly oiled bowl and cover.  Store in a warm, draft-free location.  Let rise for 2 hours.

Punch dough down and divide into 12 equal portions.  Shape into balls and place on your baking sheet lined with a baking sheet or parchment.  Cover with a towel and let rise 20 minutes.

Preheat oven to 400 degrees F.

In a small bowl, melt your butter.  Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.

— Knead to Cook

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