Overnight Honey-Wheat Rolls
These yeast rolls don't require kneading, and the make-ahead dough saves you
time on the day of your meal. I love the hint of honey, too. —Lisa
Varner, El Paso, Texas
18 ServingsPrep: 30 min. + chilling Bake: 10 min.
Ingredients
* 1 package (1/4 ounce) 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 teaspoon salt
* 1-1/2 cups whole wheat flour
* 2-1/2 cups all-purpose flour
* Melted butter, optional
Directions
* In a small bowl, dissolve yeast in 1/4 cup warm water. In a large
* bowl, beat egg whites until foamy. Add the yeast mixture, honey,
* oil, salt, whole wheat flour and remaining water. Beat on medium
* speed for 3 minutes. Beat 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 floured surface; divide in half. Shape
* each portion into nine 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. Yield: 1-1/2 dozen.
*
© Taste of Home 2012
2 of 2
Overnight Honey-Wheat Rolls (continued)
Nutrition Facts: 1
roll (calculated without butter) equals 147 calories, 3 g fat (trace
saturated fat), 0 cholesterol, 139 mg sodium, 26 g carbohydrate, 2 g
fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
© Taste of Home 2012
[Non-text portions of this message have been removed]
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