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Fluffy Homemade Honey Wheat Rolls

Kathleen R. Coffey
Soft, slightly sweet Honey Wheat Rolls made with a blend of whole wheat and all-purpose flour, enriched with honey and butter. Perfect for family meals, brunch, or meal prep, and easily adaptable for make-ahead or freezer-friendly options.
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Prep Time 3 hours
Cook Time 22 minutes
Total Time 3 hours 22 minutes
Course Bread, Side
Cuisine American, Homestyle
Servings 15 rolls

Equipment

  • 1 Stand Mixer with Dough Hook
  • 1 9×13-inch Baking Pan
  • Measuring Cups and Spoons
  • Pastry Brush
  • Optional: thermometer

Ingredients
  

For the Dough:

  • 1 cup 235 ml warm milk (110°F / 43°C)
  • 1½ teaspoons active dry yeast
  • 1½ cups 190 g all-purpose flour
  • 1½ cups 215 g whole wheat flour
  • 3 tablespoons honey
  • 3 tablespoons softened unsalted butter
  • ½ teaspoon salt
  • 1 large egg

For the Honey Butter Topping:

  • 1 tablespoon softened butter
  • 1 tablespoon honey

Instructions
 

  • Activate the Yeast: Begin by pouring 1 cup (235 ml) of warm milk into a medium-sized bowl or the bowl of a stand mixer.
    The milk should be around 110°F (43°C) — warm to the touch but not hot, as high temperatures can kill the yeast.
    Sprinkle 1½ teaspoons of active dry yeast evenly over the milk. Stir gently to combine and let it sit for about 5 minutes.
    During this time, the yeast should begin to foam and bubble, indicating it is active and ready to work.
    If the mixture does not foam, it’s a sign the yeast may be expired, and you’ll need to start with fresh yeast.
  • Combine Dry and Wet Ingredients: Once the yeast is foamy, add 1½ cups (190 g) all-purpose flour, 1½ cups (215 g) whole wheat flour, 3 tablespoons honey, 3 tablespoons softened unsalted butter, ½ teaspoon salt, and 1 large egg into the bowl.
    Using a spoon or the paddle attachment of your stand mixer, mix on low speed just until the ingredients start to come together.
    This ensures that the dry ingredients are evenly incorporated with the yeast mixture.
  • Knead the Dough: Switch to the dough hook attachment of your stand mixer.
    Knead the dough on low speed (setting 1 or 2) for 5–10 minutes, or until it becomes smooth, elastic, and slightly tacky to the touch. The dough should be soft but not sticky.
    If it sticks to your fingers or the sides of the bowl, gradually add flour, one tablespoon at a time, until it reaches the correct consistency.
    Kneading develops the gluten network, which gives the rolls their soft, airy texture.
  • First Rise (Bulk Fermentation): Form the kneaded dough into a ball and place it in a lightly greased bowl.
    Cover the bowl loosely with a damp kitchen towel or plastic wrap.
    Place in a warm, draft-free area to rise until the dough has doubled in size, which should take 1–2 hours.
    This resting period allows the yeast to ferment, creating flavor and a light, fluffy texture.
  • Prepare for Shaping: Once the dough has doubled, gently punch it down to release excess air.
    Transfer the dough onto a lightly floured work surface and knead it gently for about one minute.
    This step ensures the dough is evenly smooth and ready to be divided without tearing.
  • Shape the Rolls: Divide the dough into 15 equal portions. Roll each portion gently between your palms to form smooth, round balls.
    Place the shaped rolls evenly into a greased 9×13-inch baking pan.
    Make sure to leave a little space between the rolls so they can expand as they rise.
    Cover the pan loosely with a kitchen towel or plastic wrap and allow the rolls to rise again until doubled in size, about 45 minutes to 1 hour.
  • Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
    Proper oven temperature ensures even baking and a beautifully golden crust.
  • Bake the Rolls: Once the rolls have doubled in size, place the pan in the preheated oven.
    Bake for 18–22 minutes, or until the tops are golden brown and the rolls sound hollow when tapped lightly.
    Baking time may vary slightly depending on your oven, so keep an eye on the rolls for a perfect finish.
  • Prepare Honey Butter Topping: While the rolls bake, mix 1 tablespoon softened butter and 1 tablespoon honey in a small bowl.
    This mixture will create a glossy, flavorful glaze for the rolls.
  • Glaze the Rolls: Immediately after removing the rolls from the oven, brush the honey butter mixture generously over the tops while they are still warm.
    The butter will melt slightly, soaking into the rolls for added flavor and a soft, shiny finish.
  • Cool and Serve: Allow the rolls to cool for at least 10 minutes before serving.
    This resting period helps the crumb set, making them easier to pull apart without squishing.
    Serve warm as a side with soups, salads, or any main course, or enjoy them for breakfast or snacks.
  • Storage and Make-Ahead Tips: If not consuming immediately, store rolls tightly covered at room temperature for up to 2 days.
    For make-ahead convenience, the dough can be refrigerated overnight before shaping, shaped rolls can be refrigerated or frozen, and fully baked rolls can also be frozen for 2–3 months.
    Thaw and reheat as needed to maintain freshness and softness.

Notes

  • Use warm milk (110°F / 43°C) to activate yeast without killing it.
  • Ensure the dough is soft but not sticky; add flour gradually if necessary.
  • Allow proper rising time for both the bulk fermentation and shaped rolls for light, fluffy texture.
  • Brush rolls with honey butter immediately after baking for a glossy, flavorful finish.
  • Dough can be refrigerated or frozen at various stages for flexible meal prep.
  • Rolls are best served warm, but can be reheated without losing softness.
  • Measuring ingredients accurately ensures consistent texture and taste.