Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas
Active Time
25 Mins
Total Time
3 Hours 15 Mins
Yield
Serves 12 (serving size: 1 roll)

Bake these light and tender whole-grain rolls ahead and freeze up to 1 month, or make the dough ahead and bake on the day: Punch down the risen dough to form a ball, wrap with plastic wrap, and chill 8 hours or overnight. Return to a bowl and let rise at room temperature for 1 1/2 hours before shaping.

How to Make It

Step 1

Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add butter, honey, and 2 eggs to milk mixture; beat at low speed 1 minute or until combined. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in a bowl. Add half of flour mixture to milk mixture; beat at low speed until combined, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. Add remaining half of flour mixture; beat at medium-low speed 4 minutes or until combined.

Step 2

Turn dough out onto a lightly floured work surface; knead 5 minutes or until smooth. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, it has risen enough).

Step 3

Turn dough out onto a lightly floured surface. Cut dough into 12 equal portions. Working with 1 portion at a time (cover remaining pieces to avoid drying), gently roll into a smooth ball. Place rolls in a 9-inch springform pan coated with cooking spray, leaving space between rolls. Cover and let rise 1 hour and 15 minutes or until almost doubled in size.

Step 4

Preheat oven to 350°F.

Step 5

Combine 2 teaspoons water and egg yolk in a bowl, stirring with a whisk. Brush rolls with egg mixture; discard remaining egg mixture. Bake 13 minutes or until golden. Place pan on a wire rack; cool 5 minutes. Remove sides from pan; cool completely.

Step 6
Step 7

Variation: Orange-Sage Rolls

Step 8

Follow above recipe, adding 3 tablespoons chopped sage and 1 tablespoon orange zest to milk mixture with butter, honey, and eggs in step Top each roll with a small sage leaf before brushing with yolk mixture and baking in step

Step 9

SERVES 12 (serving size: 1 roll)

Step 10

CALORIES 124; FAT 4g (sat 2g, mono 1g, poly 4g); PROTEIN 4g; CARB 17g; FIBER 1g; SUGARS 3g (est. added sugars 3g); CHOL 53mg; IRON 1mg; SODIUM 175mg; CALC 24mg

Step 11
Step 12

Variation: Rosemary-Asiago Rolls 

Step 13

Follow above recipe, substituting 1 tablespoon sugar for honey and reducing butter to 1 1/2 tablespoons. Add 1/4 cup grated Asiago cheese and 1 tablespoon chopped rosemary to milk mixture with butter, sugar, and eggs in step Sprinkle 2 tablespoons grated Asiago over rolls before baking.

Step 14

SERVES 12 (serving size: 1 roll)

Step 15

CALORIES 122; FAT 2g (sat 2g, mono 9g, poly 3g); PROTEIN 5g; CARB 16g; FIBER 1g; SUGARS 1g (est. added sugars 1g); CHOL 54mg; IRON 1mg; SODIUM 209mg; CALC 46mg

You May Like

Ratings & Reviews