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Tuesday, October 4, 2011

Honey Wheat Rolls

This recipe originally came from the Regal Kitchen Pro Bread Machine Recipe Book and has been a favorite in my Mom's house for years. No matter what occasion it was, you could be sure we'd have these rolls present. Since I no longer own a bread machine (I got rid of it about 10 years ago when I had no place to store it and no time to use it with small children), I had to adapt this recipe slightly to use my food processor and good old fashioned rising. These rolls are delicious with just a hint of sweetness. They went perfectly with our pot roast last week and taste even better when they're hot. You can even make them ahead of time, freeze them, and then wrap them in foil to heat them up in your oven just before eating. 

Honey Wheat Rolls
2 1/2 c. Bread Flour
1 c. Whole Wheat Flour
1-3/4oz. Package Dry Yeast
1 tsp. Salt
2 Eggs
1/4 c. Honey
3/4 c. Warm Water
1/4 c. Milk

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. Makes 1 dz. 



  1. They look tasty! There is nothing better than homemade bread or rolls.

  2. Fresh homemade bread is always the best. Love your cute little knots.


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