Rating: 5 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Bake these rolls up to a day ahead; store at room temperature in a zip-top plastic bag, or freeze them for later. Wrap the rolls in foil and reheat at 350º for 10 minutes or until warm.

Recipe by Cooking Light September 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
1 dozen (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.

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  • Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

  • Preheat oven to 425°.

  • Coat 12 muffin cups with cooking spray. Divide dough into 12 equal portions. Working with 1 portion at a time, divide each portion into 3 pieces; shape each piece into a ball (cover remaining dough to prevent it from drying). Place 3 balls in each muffin cup. Cover and let rise 25 minutes or until doubled in size.

  • Uncover dough. Combine 1 tablespoon water and egg; brush over rolls. Bake at 425° for 12 minutes or until lightly browned. Serve warm.

Nutrition Facts

152 calories; calories from fat 18%; fat 3g; saturated fat 1.6g; mono fat 0.9g; poly fat 0.2g; protein 5.1g; carbohydrates 27.3g; fiber 2g; cholesterol 24mg; iron 1.5mg; sodium 206mg; calcium 4mg.
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