These Honey Wheat Rolls have just the right amount of sweetness, are simple to prepare and will make any family meal even more enjoyable.
I first posted this recipe for these Honey Wheat Rolls back in October 2011 and originally it came from the Regal Kitchen Pro Bread Machine Recipe Book.
These rolls were a favorite in my Mom’s house for years. No matter what the occasion was, you could be sure we’d have these rolls during our family dinners.
When I got rid of my bread machine years ago, I had to adapt this recipe slightly so that I could use my food processor and good old fashioned bread rising instead.
For this recipe you’ll need bread flour and whole wheat flour, dry yeast, salt, eggs, honey, warm water and milk. Start by adding both flours, yeast and salt to your food processor; then pulse until it is mixed together.
In a small bowl, whisk one egg and honey; then gradually pour into your food processor until well blended. Slowly, add your warm water until a ball forms around the blade then pulse for about 30 seconds.
Remove the dough and place onto a lightly floured surface. Using your hands, knead the dough about 8 times until it isn’t real sticky; then form the dough into a 12″ log and slice into 12 sections.
Roll each section into a 7-8″ long pencil strand with your hands and form a loose knot. Place rolls two to three inches apart on a lightly greased baking sheet.
Cover the rolls with a clean towel and let rise at room temperature or in an oven set for proofing for 1 hour. Whisk together the remaining egg with the milk and brush on top of the rolls; then bake in a 325 degree F oven for 20-25 minutes or until golden brown.
This recipe makes 1 dozen Honey Wheat Rolls are delicious with just a hint of sweetness. You can even make the rolls ahead of time, freeze them, and then wrap them in foil to heat them up in your oven just before eating. ~Enjoy!
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Honey Wheat Rolls
- In a food processor, add both flours, yeast and salt and pulse until it is mixed together.
- In a small bowl, whisk one egg and the honey then gradually pour into your food processor until blended. Slowly, add your warm water until a ball forms around the blade then pulse for about 30 seconds.
- Remove the dough and place onto a lightly floured surface. Using your hands, knead dough about 8 times until it isn't real sticky then form dough into a 12" log and slice into 12 sections. Roll each section into a 7-8" long pencil strand and form a loose knot.
- Place rolls 2-3" apart on a lightly greased baking sheet. Cover with a clean towel and let rise for 1 hour.
- Whisk together the remaining egg with the milk and brush on top of the rolls. Bake at 325°F for 25 minutes or until golden brown.
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*Originally shared October 2011/Updated May 2019