No, these aren’t full wheat. Using a little white flour keeps them soft and light. Pro-Tip: Prep and bake rolls the day before your feast so they aren’t taking up counter or over space on the day of.
HONEY WHEAT ROLLS
3 cups all-purpose flour
5 cups wheat flour
2 tablespoons yeast see note
1/3 cup honey
2 teaspoon salt
1 cup oil
3 1/2 cups water
Whisk together dry ingredients, including the yeast.
Add the honey, oil, and water, mix until combined.
Knead for 8 minutes, until the dough becomes smooth and elastic.
Cover and let rise 1 hour, or until doubled.
Turn out and divide into 24 pieces, or however many rolls you would like.
Create round rolls by stretching the dough over your thumb and tucking the excess underneath and to the center of the roll. Repeat until the dough is taught.
Place evenly on a lined or greased baking sheet.
Spray the tops of the rolls with cooking spray to prevent the plastic wrap from sticking and cover with plastic wrap. Let rise for about 30 minutes or until doubled.
Preheat oven to 375ºF.
Once rolls have risen, bake for about 20 minutes or until the tops and bottoms are golden brown.
-I use instant yeast for this recipe, you can use active dry and the same directions. If you are using fresh yeast, you may have to do some trial and error as I haven’t tested that with this recipe. Most people recommend a 2:1 ratio.
-If you halve the recipe, you can mix and raise it in a bread machine.
-You can freeze this dough or baked rolls, there’s a post on my blog with more details.
-Do not substitute gluten-free flour or bread flour in this recipe, it will not turn out or raise correctly. If you choose to use all wheat flour, the texture and taste will be different.