Make half your grains whole grain and enjoy your next meal with a side of the fluffiest Whole Wheat Honey Dinner Rolls!
Course Side Dish
Author Garnish & Glaze
1package yeast2 1/4 teaspoons
2cupswhole wheat flour
2 1/4cupall-purpose flourpreferably unbleached
In a large bowl, mix yeast, water, and about 1 tablespoon of the honey together. Cover and let sit for 5 minutes to let the yeast activate.
Whisk in the melted butter (make sure it isn't scalding hot or it will kill the yeast), eggs, remaining honey, and salt.
Mix in the whole wheat flour until smooth and then use a wooden spoon to mix in the all-purpose flour. Mix until well combined, scrapping the sides of the bowl as needed. Cover with lid or plastic wrap and let it rise for 1 1/2 to 2 hours or until it doubles.
Grease 2 large baking sheets.
Punch down the dough and refrigerate to use later or proceed to roll out.
Melt 3 tablespoons butter in a small dish.
Divide dough in two. On a floured surface, roll half of the dough into a large circle 1/4 inch thick. Brush with half the melted butter.
Use a pizza cutter and slice it into 12 wedges. Roll each wedge up starting at the bottom of the triangle up to the point. Place rolls point side down on baking sheet. Repeat with the rest of the dough.
Cover the rolls with a dish towel or plastic wrap and let rise for 1 1/2 to 2 hours.
Preheat oven to 400 degrees F and then bake (one pan at a time) for 8 minutes or until lightly golden.
Melt the remaining 1 tablespoons butter and brush tops of rolls with melted butter. Serve with jam, butter, honey...