Description

These Honey Whole Wheat Pan Rolls are soft, slightly sweetened, and packed with wholesome whole wheat flour. Perfect for breakfast or as a side for any meal, these rolls combine natural honey and melted butter for a tender crumb and golden crust. The yeast dough is kneaded, allowed to rise twice, and baked until beautifully golden, then finished with a buttery brush for extra flavor.

Ingredients

Scale

Dry Ingredients

3 cups whole wheat flour
1 tsp salt
1 packet active dry yeast (2 1/4 tsp)

Wet Ingredients

1/4 cup honey
1 1/4 cups warm water
1/4 cup butter, melted
1 large egg

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Instructions

Dissolve yeast: In a small bowl, dissolve the active dry yeast in the warm water. Let it sit until it becomes frothy, about 5-10 minutes, to activate the yeast.
Mix dry ingredients: In a large bowl, combine the whole wheat flour, salt, honey, and melted butter thoroughly.
Add wet ingredients: Pour the dissolved yeast mixture and crack in the egg, then mix everything together until a sticky dough forms.
Knead dough: Knead the dough on a floured surface or in the bowl for about 5-10 minutes until it becomes elastic and smooth.
First rise: Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Divide dough: Punch down the risen dough to release air, then divide it into 12 equal pieces.
Shape rolls: Shape each piece into a smooth ball and place them evenly spaced in a greased baking dish or pan.
Second rise: Cover the dish with a clean towel or plastic wrap and allow the rolls to rise again for approximately 30 minutes until puffy.
Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes until they turn golden brown on top.
Finish and serve: Brush the warm rolls with melted butter to soften the crust and add flavor. Serve the rolls warm for best texture and taste.

Notes

Ensure the water is warm, not hot, to properly activate the yeast without killing it.
Allowing the dough to rise twice helps create soft, fluffy rolls.
Brush with melted butter immediately after baking for a shiny, flavorful crust.
These rolls freeze well; freeze cooled rolls in airtight bags and reheat before serving.
Whole wheat flour gives a denser texture; for lighter rolls, substitute part of it with all-purpose flour if desired.