Honey and Wheat Rolls (Overnight)

Yeast is something that I’m always a little apprehensive about.  I always find that I second-guess myself throughout the entire baking process whenever I use it.  Hopefully that changes soon though, because it seems as if I’ve been on a yeast-kick lately.  In fact I’ve been so obsessed that I made two different types of yeasted rolls in less than 48 hours!

I found the recipe for these dinner rolls in Taste of Home-Fall Baking magazine while we were on our last flight.  They were easy to put together (all of the rising is done overnight while you sleep!) and wholesome.  Just slather some butter on these beauties, or do it Zuni’s and my way- with some jam 🙂



Honey and Wheat Rolls


Yield:  18 Rolls


  • 1 package active dry yeast (¼ ounce)
  • 1 ¼ cups warm water, divided (between 110° and 115°F)
  • 1 egg
  • 1/3 cup honey
  • ¼ cup oil
  • 1 teaspoon salt
  • 1 ½ cups whole-wheat flour
  • 2 ½ cups all-purpose flour
  • Melted butter, for brushing


Dissolve yeast in ¼ cup warm water in a small bowl and set aside.

In a larger bowl, beat egg until foamy.  Add the yeast mixture, honey, oil, salt, whole-wheat flour, and remaining water.  Beat on medium speed for three minutes.  Stir in all-purpose flour to form a soft and sticky dough.  Cover and refrigerate overnight.

Punch dough down.  Turn dough out on a floured surface and divide into two.  Shape each half into 9 balls.  Form knots by rolling each ball into a 10-inch rope, typing a knot in the center, and pinching the ends together underneath.

Place rolls two inches apart on a greased baking sheet.  Cover and allow them to rise for about one hour.

Bake at 375ºF for 10-12 minutes, or until golden-brown.  Brush with melted butter.


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