Honey Wheat Rolls

These Honey Wheat Dinner Rolls are soft and fluffy. They have a mixture of white and wheat flour and honey for a touch of sweetness.

These are one of my family’s favorite dinner rolls. Wait a minute who am I kidding…..my family loves all forms of bread, lol!

I love these because instead of using all white flour I used a 50/50 blend of white and wheat. It gives them a nice hearty texture without being weighted down and dense. No one likes a dinner roll that resembles a hockey puck.

Some other great bread recipes you should try are Cresent Rolls, Rosemary Parmesan Bread, or this really easy Beer Bread.

Ingredients in Honey Wheat Rolls

• Yeast– This is what makes the dough rise. It also is what gives homemade yeast bread is iconic taste and aroma. You can use active dry or instant yeast in this recipe. Two brands I trust are Fleischmann’s and Red Star.
• Milk– Activates the yeast and also adds flavor and keeps the dough soft. I like to use whole milk but lower-fat milk may be used. I haven’t tested using non-dairy milk.
• Flour– I am using a 50/50 blend of all-purpose and whole wheat flour. It helps keep the rolls light and airy. I like to use King Arthur Flour when making homemade bread.
• Honey– Adds sweetness and flavor, helps feed the yeast to make the dough rise, and aids in browning while baking.
• Salt– Adds flavor and controls the rate of the rise. Without it, the dough would rise too fast and the dough would have little to no flavor.
• Butter– Adds richness and keeps the dough tender and soft.
• Egg– Adds protein and flavor to the dough.

How to shape dinner rolls:

There are a couple of ways to do this, on the countertop or in your hands. I usually do it in my hands. Divide the dough up into 15 equal portions. Use a scale if you need to.

Countertop version: Place a ball of dough on a work surface and gently press down with your palm and begin moving the dough in a circular motion. You will begin to feel the dough tighten.

Once it starts to tighten continue to roll in a circular motion and bring your hand up slightly and form a “cage” around the dough with your fingers. Your dough should now look like a roll. Don’t worry too much, this takes some practice.

Rolling in your hands: Roll the dough between your hands with gentle pressure. You will start to feel the dough firm up. When it starts to firm up start stretching the top of the roll towards the bottom to create a nice smooth top. Pinch the bottom to seal as you go.

How to prepare rolls in advance:

Here are a few options you can choose from to make rolls in advance:

1. Place the kneaded dough in a lightly greased bowl and cover with plastic wrap. Place in the refrigerator overnight to rise (max of 15-16 hours). Remove from the refrigerator and continue with your recipe.
2. OR- shape the kneaded dough into rolls. Place in a greased baking pan and cover with plastic wrap. Place in the refrigerator overnight (max of 12 hours) to rise. Remove from the refrigerator and allow the rolls to come to room temperature before baking (about 1-2 hours).
3. OR- after shaping the kneaded dough into rolls you can freeze them. Place on a parchment paper-lined baking sheet without them touching. Freeze for 2 hours. Remove and place in a freezer-safe container or bag and freeze for up to 3 months. To use: place rolls in a greased baking pan, cover, and allow to thaw at room temperature and rise before baking (about 4 hours).
4. And lastly, you can freeze already baked rolls for 2-3 months. Let cool completely before placing in a freezer-safe container or bag. Thaw and reheat as desired.

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