If you dig homemade rolls for the holidays, I’ve got you covered with these light and fluffy Honey Wheat Rolls.
Once again the month is flying by and it’s almost Easter. I had all kinds of plans for recipes to share for the holiday but moving and getting settled kind of got in the way of all of that. But I didn’t want to leave you completely hanging so I prioritized a few that I knew would be hits and I’m sharing one today, these Honey Wheat Rolls.
I did a little poll on my Insta stories last week to see how many of you make homemade rolls for Easter versus buying them and the results were almost split down the middle. I decided it was worth the risk in sharing these though because they turned out so great.
I used to be super intimidated by homemade breads and rolls but I’ve learned that all they require is a little time and patience. They aren’t as tricky as you think, I promise. These rolls are particularly great because they don’t require any kneading, rolling or fussy shaping. We literally form them into balls and we’re off to the races.
Like most rolls, these Honey Wheat rolls require two rises. First for the dough to proof and puff up then a second time after they are formed into the desired shape.
Because breads that are completely whole wheat can end up dense, I decided to add some all-purpose flour to these rolls to ensure they have that light, fluffy texture that everybody wants in a roll at a holiday meal.
Honey and wheat pair so well together so the rolls are sweetened with honey instead of sugar and also brushed with a delicious honey butter straight out of the oven. It creates a rich, sticky, butter glaze that totally puts them over the top. I’m pretty sure all the rolls from this point forward NEED to be slathered in it.
- 1 1/4 cups whole milk
- 1/4 cup honey
- 1/4 cup vegetable or canola oil
- 1 tsp. kosher salt
- 1 1/2 cups all-purpose flour
- 2 1/4 tsp. instant yeast
- 1 3/4 cups white whole wheat flour
- 1 large egg
- 2 Tbsp. butter
- 1 Tbsp. honey
Heat milk, honey, oil and salt over low heat until just warm. Meanwhile, combine the all-purpose flour and yeast in the bowl of stand mixer. Drizzle liquid into the bowl and beat on low for 1 minute. Add egg and beat on medium for 3 minutes. Add whole wheat flour and mix until just combined.
Form into a ball and place in a large, greased bowl. Cover with plastic wrap and place in a warm spot, allow to double in size, 1 1/2 to 2 hours.
Punch down down and let it rest for 5 minutes. Dump onto a floured surface. Divide dough into fourths. Divide each of those into fourths. Form each into balls, not rolling but pulling and pinching under. Place in a greased 13x9 pan. Cover with plastic wrap and allow to rise again until doubled, about 45 minutes.
Preheat oven to 400 degrees F. Bake rolls for 10 to 15 minutes, until golden brown. While rolls are baking mix together the butter and honey in a small bowl. Brush over the rolls right after pulling them from the oven.