Time: 15min prep / 2hr rise / 20min shape / 1.5hr rise / 30min bake
Servings: 15 rolls
Rating: 4.5/5
Recipe Honey-wheat dinner rolls from Bread Illustrated by Carl Tremblay / America’s Test Kitchen (recipe from a friend, I think it’s from this cookbook)
INGREDIENTS
Rolls
- 2.5 cups whole wheat flour
- 1.75 cups flour
- 2.25 tsp instant / rapid-rise yeast
- 2.25 tsp salt
- 1.75 cups whole milk, room temp
- 6 tbs honey
- 4 tbs butter, melted
- 1 egg, room temp
- 1 egg + 1tbs water + pinch of salt
Glaze
- 1 tbp honey
- 1 tbs butter, melted
INSTRUCTIONS
- Large bowl: whisk together whole wheat flour, flour, yeast, and salt.
- 4 cup measuring cup: whisk together milk, 6tbs honey, 4tbs melted butter, and egg until honey is dissolved.
- Slowly pour honey mixture into flour bowl. Combine with dough hook until all flour incorporated. Knead until dough smooth and elastic ~8min.
- Knead dough on floured counter for ~30 sec to form a smooth bowl. Place seam down in oiled bowl. Cover and let rise until doubled in size, 1.5-2hr.
- Grease 9×13 casserole dish.
- Deflate dough, stretch into 15″ log, and cut into 15 equal pieces.
- With each piece of dough, form into a ball. Stretch dough around thumb and pinch edges together to form a smooth top. In a cupped hand, roll ball seam down in small circles until dough taut.
- Arrange balls 5×3 in 9×13 casserole dish. Rise until doubled, ~1.5hr.
- Preheat oven to 350 deg F. Prep egg mixture. Brush rolls with egg mixture.
- Bake for 25-30min or until golden brown. Rotate half way through.
- Combine honey and butter glaze. Brush on rolls after cooling for 15min.
Thoughts
Dough was very sticky after mixing, I used the dough scraper to help fold and knead while trying to not add too much additional flour. It took longer for the dough to rise – 2hr and 1.5hr for the 2 rise times, while only taking 25min to bake. These are delicious, fluffy rolls.
