Best 2 Honey Whole Wheat Pan Rolls Recipes

Indulge in the delightful aroma of freshly baked Honey Whole Wheat Pan Rolls, a symphony of flavors that will tantalize your taste buds. These soft and fluffy rolls are crafted with a blend of whole wheat flour, honey, and a hint of cinnamon, creating a wholesome and delectable treat. Perfect for any occasion, from casual family dinners to festive holiday gatherings, these versatile rolls can be enjoyed on their own or paired with your favorite spreads, dips, or fillings. This article presents a collection of recipes that will guide you through the process of creating these delightful Honey Whole Wheat Pan Rolls, offering variations to suit different dietary preferences and tastes. Whether you prefer classic, vegan, or gluten-free options, you'll find the perfect recipe to satisfy your cravings.

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HONEY WHOLE WHEAT PAN ROLLS

Honey Whole Wheat Pan Rolls image

With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan. -Nancye Thompson, Paducah, Kentucky

Provided by Taste of Home

Time 55m

Yield 5 dozen (1-1/4 cups honey butter).

Number Of Ingredients 15

Ingredients

4 to 5 cups bread flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup 2% milk
1 cup butter, cubed
1/2 cup water
2 large eggs, room temperature
2 cups whole wheat flour
HONEY BUTTER:
1 cup butter, softened
7 tablespoons honey
HONEY GLAZE:
2 tablespoons honey
1 tablespoon butter, melted

Steps:

In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes., Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight., Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° until golden brown, 18-22 minutes. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter.

Nutrition Facts : Calories 114 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

HONEY WHOLE WHEAT PAN ROLLS

Honey Whole Wheat Pan Rolls image

Number Of Ingredients 13

Ingredients

4 cups Bread Flour (4-5)
1/4 cup Sugar
2 1/4 ounce active dry yeast packets
1 teaspoon salt
1 cup milk
1 cup butter
1/2 cup water
2 eggs
2 cups whole wheat flour
1 cup butter, softened
7 tablespoons honey
2 tablespoons honey
1 tablespoon butter, melted

Steps:

In a mixing bowl, combine 2 cups bread flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in whole wheat flour and enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.
In a mixing bowl, combine 2 cups bread flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in whole wheat flour and enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.
Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° for 18-22 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter. Yield: 5 dozen (1-1/4 cups honey butter).

Tips:

For a crispier crust, brush the rolls with melted butter before baking.
To make the rolls ahead of time, shape them and place them on a baking sheet. Cover with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let the rolls come to room temperature for 30 minutes before baking.
If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes until it is smooth and elastic.
If you don't have whole wheat flour, you can use all-purpose flour instead.
These rolls are best served fresh out of the oven, but they can also be stored at room temperature for up to 2 days, or frozen for up to 2 months.

Conclusion:

These honey whole wheat pan rolls are a delicious and versatile addition to any meal. They are perfect for sandwiches, burgers, or just eating on their own. With their soft and fluffy texture, and a hint of sweetness from the honey, these rolls are sure to be a hit with everyone. So next time you're looking for a quick and easy bread recipe, give these honey whole wheat pan rolls a try. You won't be disappointed!