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Honey Whole Wheat Rolls

These are soft, slightly sweet dinner rolls that use whole wheat flour. The buttermilk and honey help keep the dough from getting too dense. They're shaped into spirals and baked in a muffin tin, which gives them a distinct look.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Rise Time: 2 hours
Total Time: 2 hours 50 minutes

Ingredients

  • 1 cup buttermilk
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
  • 3/4 teaspoon kosher salt
  • 1/8 cup warm water ~100-110F
  • 1 1/8 teaspoons active dry yeast
  • 1/2 teaspoon granulated sugar
  • 2 1/2 cups whole wheat flour

Instructions

  • Heat buttermilk, butter, honey and salt to 110F in saucepan until butter melts.
  • Combine warm water, yeast and sugar in bowl. Let proof 5-10 minutes until foamy.
  • Mix buttermilk mixture and proofed yeast in stand mixer bowl.
  • Add flour gradually with dough hook on low speed until dough forms and pulls from sides.
  • Knead on medium-low for 2-3 minutes until smooth and slightly tacky.
  • Place in oiled bowl, cover, let rise 1 hour until doubled.
  • Grease 24-cup muffin tin.
  • Roll dough into 1/4-inch thick rectangle on floured surface.
  • Cut into 2-inch wide strips, fold strips lengthwise, roll into spirals.
  • Place spirals in muffin cups, cover and let rise 1 hour until puffy.
  • Heat oven to 400F.
  • Bake 8 minutes, reduce to 350F, bake 10-15 minutes more until golden and hollow-sounding.
  • Remove from tin immediately, cool on wire rack.

Notes

Rolls are done when internal temperature reaches 180-190F. Remove from tin right away to prevent soggy bottoms.
Tried this recipe?Leave a comment below & let me know!