Honey Whole Wheat Rolls

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​With temperatures headed to near 90 again this week in Georgia, I've decided that I need to embrace the weather.

I let my hair go curly AND...

make yeast rolls.

​Why not make the best of a humid day?  I tried a new recipe for Honey Whole-Wheat Rolls from my new October/November 2011 Cook's Country magazine.  (I love that magazine.)

Honey-Whole Wheat Rolls
1 3/4 cups whole milk, heated
7 Tablespoons honey
5 Tablespoons butter, melted
1 egg
2 1/2 cups whole wheat flour
1 3/4 cups white flour
1 Tablespoon instant yeast
2 1/4 teaspoons salt

​Combine milk, 6 Tablespoons honey, 4 Tablespoons butter and egg.  Stir together flours, yeast and salt in bowl of a standing mixer.  Slowly add milk mixture and knead with dough hook until combined.  Continue kneading 6-8 minutes.  Transfer dough to a greased bowl, cover with plastic wrap and let rise for 1 hour.  

Divide dough into 16 even pieces.  Roll each piece into a tight ball and arrange on a silpat lined baking sheet.  (or a greased 9x13 pan)  Let rolls rise 30 minutes.  

Heat oven to 400.  Brush rolls with 1 Tablespoon milk.  Bake 10 minutes, rotate pan and bake another 10 minutes.  Combine remaining 1 Tablespoon butter and honey and brush over warm rolls.  

​The rolls came out soft and delicious.  The honey butter brushed over the tops really makes them decadent.  

​Ciao!

Click here for a printable version of this recipe