Honey Whole Wheat Rolls
These soft and fluffy rolls are made with a blend of whole wheat and bread flour for a satisfying texture and nutty flavor. Lightly sweetened with honey, they are a wholesome and delicious side for any meal.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 138 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 240 mlwarm water, about 43-49°C or 110-120°F
- 2 tbsphoney
- 7 gactive dry yeast
- 180 gwhole wheat flour
- 180 gbread flour
- 1 tspsalt
- 2 tbspolive oil
Equipment
bench scraper · parchment paper · large bowl · wire rack · baking sheet · stand mixer
The method
Step by step
- 1
In a small bowl, stir together the warm water, honey, and active dry yeast. Let the mixture stand for 5-10 minutes until it becomes foamy.
About 10 min
Cook’s note: If the yeast doesn't foam, it may no longer be active. It's best to start over with fresh yeast.
- 2
In a large bowl or the bowl of a stand mixer, whisk together the whole wheat flour, bread flour, and salt.
About 1 min
- 3
Pour the yeast mixture and olive oil into the flour mixture. Mix with a wooden spoon or the dough hook attachment until a shaggy dough forms.
About 2 min
- 4
Knead the dough on a lightly floured surface for 8-10 minutes, or in a stand mixer with the dough hook for 6-8 minutes, until it is smooth and elastic.
About 10 min
Cook’s note: The dough is ready when it springs back slowly when you press it with a finger.
- 5
Form the dough into a ball, place it in a lightly oiled bowl, and turn to coat. Cover the bowl with a clean cloth and let it rise in a warm place for about 60 minutes, or until doubled in size.
About 2 min
Cook’s note: An off oven with the light on is a great warm spot for proofing dough.
- 6
Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
About 3 min
Cook’s note: A bench scraper or a sharp knife works well for dividing the dough cleanly.
- 7
Shape each piece into a smooth ball by tucking the edges underneath. Arrange the rolls on a baking sheet lined with parchment paper, leaving about an inch of space between them.
About 10 min
- 8
Cover the rolls loosely and let them rise for another 30 minutes, or until they have visibly puffed up.
About 1 min
- 9
During the last 15 minutes of the second rise, preheat your oven to 190°C (375°F).
About 1 min
- 10
Bake the rolls for 18-20 minutes, until they are golden brown on top and sound hollow when tapped on the bottom.
About 20 min
- 11
Transfer the hot rolls to a wire rack to cool slightly before serving.
About 5 min
Per serving
Nutrition
- Calories
- 138kcal
- Protein
- 3.7g
- Carbs
- 25.3g
- Fat
- 2.8g
- Fibre
- 2.3g
- Sugar
- 3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled rolls in an airtight container or bag at room temperature.
Warm rolls in a 150°C (300°F) oven for 5-7 minutes or briefly in the microwave.