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Overnight Honey-Wheat Rolls Recipe

   
 

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     Overnight Honey-Wheat Rolls

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   1-1/2 dz
Ingredients
1 pkg (1/4 oz) active dry yeast
1-1/4 cups warm water (110 to 115), divided
2 egg whites
1/3 cup honey
1/4 cup canola oil
1 tsp salt
1-1/2 cups whole wheat flour
2-1/2 cups all-purpose flour
Melted butter, optional
 
Instructions
In a small bowl, dissolve the yeast in 1/4 cup warm water. In a large bowl, beat egg whites until foamy. Add yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes or until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
Punch dough down. Turn onto a well-floured surface; divide in half. Shape each portion into 9 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under. Place rolls 2 in. apart on greased baking sheets.
Cover and let rise until doubled, about 50 minutes. Bake at 375 for 10-12 minutes or until golden brown. Brush with melted butter if desired.


Originally Submitted 10/6/2009





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