Honey Wheat Swirl Rolls

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A faint taste of honey adds a little of flavor to these whole wheat rolls. These honey wheat swirl rolls are easy to make and look very appealing. They are a great addition to any dinner dish. Serve warm with butter.

Honey Wheat Swirl Rolls
 
Prep time
Cook time
Total
 
Type: Side
Serves: 12
Ingredients
  • 1 package active dry yeast (2¼ tsp)
  • 1 cup warm water
  • ¼ cup granulated sugar
  • 1 tsp honey
  • ½ tsp salt
  • ⅛ cup butter, melted
  • 1 egg, beaten
  • 2½ cups whole wheat flour
  • Extra melted butter for brushing tops
Instructions
  1. In a large bowl, pour warm water over yeast and let stand 10 minutes.
  2. Add sugar, salt, butter, and egg and stir with a fork.
  3. Add flour, a little at a time, and stir.
  4. On a floured surface, knead dough for about 10 minutes until elastic. Add as much flour as needed during kneading.
  5. Cover and place somewhere warm and let rise for 1 hour (or until doubled).
  6. Punch dough down, and continue to let rise for 30 minutes covered.
  7. Preheat oven to 400 ºF.
  8. Roll a 6x14 inch rectangle on a floured surface, and cut into 12 even strips, each about 1 inch thick.
  9. Roll each strip and set spiral facing up in a greased muffin pan.
  10. Brush tops with melted butter and set in a warm place uncovered for 40 minutes (or until doubled).
  11. Bake for 12-15 minutes, or until golden brown. Do not overbake, as the whole wheat flour tends to dry out more than all-purpose flour.
  12. Immediately remove from muffin pan and place on a cooling rack to cool, or bread roll basket and cover to keep warm if serving immediately.
Makes 12 rolls

 

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2 thoughts on “Honey Wheat Swirl Rolls

  1. these look so good. do you think I could make the rolls and then freeze them unbaked for later? I wonder if I should freeze them before or after rising? Brett and I probably shouldn’t eat 12 rolls by ourselves….

    • Hahaha I know, I thought 12 was too many as well, and I came home and there was ONE left….Fabi almost ate them all by himself! Freezing sounds like a great idea, that would probably work since dough usually keeps well in the freezer for a while. Let me know what happens!!

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