These slightly sweetened Honey Wheat Rolls are made with real honey and a combination of all purpose and whole wheat flour. They’re made with yeast, but come together easily and can still be ready in under 60 minutes! They’d make a great addition to your Thanksgiving table!
Let’s talk about baking with yeast. For the better part of the past 2.5 years, I’ve avoided sharing any yeast recipes. All of that proofing and rising and whatnot just seemed like too much trouble, too many opportunities for things to go wrong, and so I just kept the blog as yeast-free as possible.
Behind the scenes, though, I decided that I needed to just dig in and familiarize myself with this process. I tested and re-tested pizza dough about once a week through the summer, and I started working on a homemade dinner roll recipe. I dedicated myself to perfecting this slightly sweetened honey wheat roll recipe (largely thanks to some very encouraging emails!).
It took many, many trials, to get this recipe for honey wheat rolls right, and even once I was happy with it I asked my mom make them not once, but twice, just to have them tested out of my hands and out of my kitchen. Fortunately, she’s used to this as I also had her test and re-test my cinnamon rolls!
The verdict: These honey wheat rolls are a winner.
With Thanksgiving approaching next week (!?), I thought now would be the perfect time to share them with you.
They take only a total of 60 minutes to make and they come out perfectly every time. Lightly sweetened with honey (there’s no sugar in this recipe, believe it or not), they’re made with a combination of whole wheat and all-purpose flour, a mix that results in light, fluffy dinner rolls with a healthy touch of whole wheat.
Before baking them, generously brush the top of each roll with a honey/water mixture, this will bake into the tops of the rolls and give them a great honey flavor. I also like to sprinkle my honey wheat rolls with oats for a finishing touch before baking, but this is optional.
Because we are working with yeast, you will need a thermometer for this recipe. You’re going to melt together your butter, honey, and milk, and it’s important that these ingredients are warm enough to wake up the yeast without killing it. I know, the prospect of involuntary yeast-slaughter can be a little intimidating, but if you use a thermometer you won’t have to worry.
The dough will be a little sticky even once you have added all of your flour, but that’s OK. So long as it is manageable and you are able to roll it into a ball, the texture is just right, and adding too much flour (over the additional ⅓ cup listed) can result in dry, dense rolls.
And that’s it for these easy, low-pressure, 60 minute honey wheat rolls.
For perfectly smooth dinner rolls, you can make sure to roll your dough balls nice and tight and smooth when making them, otherwise you’ll have little cracks in your finished rolls like I do in these pictured above. It won’t affect the taste, they’ll just look a little less than perfect, or (as I like to tell myself) rustic. Plus those little cracks are great for catching any melty butter you might want to add, so maybe don’t roll them so smooth after all. 😉
Enjoy, and if you make them, let me know how you liked them!!
More Yeast Recipes to Try:
Honey Wheat Rolls
Recipe adapted from Chowhound
Ingredients
- ¾ cup (175 ml) whole milk
- ¼ cup (60 ml) honey
- ¼ cup (28 g) unsalted butter cut into 8 pieces
- ¾ cup (100 g) whole wheat flour
- 2-2 ⅓ cups (250-291 g) all purpose flour
- 2 ⅓ teaspoons instant yeast
- 1 teaspoon salt
- 1 large egg, lightly beaten, room temperature
Topping
- 1 Tablespoon (14 g) butter for greasing pan
- 1 Tablespoon honey
- 1 teaspoon warm water
- old fashioned or instant oats for sprinkling (optional)
Instructions
- Preheat oven to 200F (95C).
- Combine flours, yeast, and salt in the bowl of a stand mixer. Fit mixer with dough hook attachment.¾ cup (100 g) whole wheat flour, 2-2 ⅓ cups (250-291 g) all purpose flour, 2 ⅓ teaspoons instant yeast, 1 teaspoon salt
- In a small saucepan, combine milk, honey, and butter over low heat.¾ cup (175 ml) whole milk, ¼ cup (60 ml) honey, ¼ cup (28 g) unsalted butter
- Stir occasionally, until butter is melted and ingredients reach a temperature of 110-115F (43-46C). If temperature exceeds 115F (46C), set aside and allow it to cool to desired temperature.
- Once butter mixture reaches the correct temperature, pour the butter mixture into the bowl with the dry ingredients.
- Turn mixer to low speed and add egg. Stir until combined (you may need to use a spoon to make sure all ingredients are combined in the beginning if the dough hook doesn’t hit the sides of the bowl).1 large egg, lightly beaten,
- Gradually increase speed to medium low and stir until dough becomes elastic (about 4-5 mins), adding up to additional ⅓ cup flour as needed. The dough will be sticky, but manageable.
- Cover the bowl with cling wrap and allow to sit for 10 mins on top of warm oven. Meanwhile, generously grease the sides and bottom of a 13x9 glass baking dish with one tablespoon of butter.1 Tablespoon (14 g) butter
- Transfer the dough to a lightly floured work surface and divide it into 12 even pieces. Roll into even sized balls.
- Arrange the balls so that they are just touching in the prepared 13x9 baking dish.
- Cover baking dish with clean towel towel and transfer to oven, close oven door, then turn off the oven. Allow dough to rise for 25 minutes.
- Remove rolls from the oven, keeping them covered. Allow oven to preheat to 350F (175C)
- Meanwhile prepare honey topping by combining honey and warm water in a small bowl1 teaspoon warm water, 1 Tablespoon honey
- Remove towel and use a pastry brush to brush the tops of the rolls with honey mixture and sprinkle with oats (optional)old fashioned or instant oats
- Return to oven (without towel) and bake on 350F (175C) for 25 minutes or until rolls are just beginning to turn lightly golden brown.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Charissa
they were slow to rise but blossomed when they started their bake time. I rate all of my recipes 1to10. these are an 11! I am looking forward to serving them with ham
Sam
I’m so glad you enjoyed them so much, Charissa! 🙂
Tracy
Made these today for Thanksgiving and I’m glad I did. They were SO delicious! They will be added into my holiday baking from here on out. Thank you for the great recipe and Happy Thanksgiving!
Sam
This was a fail for me. The milk curdled, so I tossed it. Then it curdled again on the second try. Which might have still been workable, but the yeast didn’t bloom; my thermometer didn’t register (meat thermometer). Is it because I am using active dried yeast? Or should I not put the butter and honey in with the milk on the stove? What do you think? Sad! 🙁
ma.cristina caro
Can i use a bread maker to do this roll?
Sam
Unfortunately I’m not familiar with using a bread maker so I’m not sure how to advise doing it. If you try it I would love to know how it goes. 🙂
Tassie
Hi Sam! Can’t wait to try these rolls. I’m trying not to eat white flour, can I substitute the all purpose for whole wheat flour? Thanks.
Sam
Hi Tassie! You could make it with all wheat flour but your rolls will be a little bit tougher. You will probably also need a little less whole wheat flour because the whole wheat flour is “thirstier”. Let me know how it goes if you try it. 🙂
Diana Dsouza Udani
Hello Sam,
Want to try these rolls. They look so delicious.
I have a query. If I have to use active dry yeast, what will be the quantity to use ??? Could you please let me know.
Thanks so much.
Regards,
Diana
Sam
Hi Diana! I’ve only made with rapid rise yeast, but I think you could use the same amount of active dry, you would just have to wait longer for the dough to rise. I would love to hear how it works for you if you try it!
shawnna griffin
hey girl- these rolls look amazing!
Mikaru86
I’m glad to see that you finally overcame your aversion to yeast dough XD
I have never tried honey wheat rolls (although I’ve made plenty of breads and bread like stuff based on yeast doughs), but this recipe sounds delicious. I’ll have to try it out some time.
Sam
Haha it took long enough, didn’t it!? If you do try it, I look forward to hearing how it turned out for you. I know you just sent an email, I will get back to you on that one hopefully before long!