Honey Wheat Rolls

Ingredients
  • 1 cup whole milk, warmed to about 110F
  • 2 1/4 teaspoons instant yeast
  • 1/2 cup unsalted butter, at room tempature
  • 1/4 cup honey
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 cup flaxseed
  • 1/3 cup oats
  • 3 1/2 whole wheat flour, plus more for kneading/shaping

Directions
  1. Pour warm milk over the yeast in the bowl of a sand mixer fitted with a dough hook attachment. Allow to sit for 5 minutes until the mixture becomes frothy and foamy.
  2. In a glass jar, cover the flax seed just barely with hot tap water.
  3. On a low speed, beat the in the softened butter until it is slightly broken up. Then beat in the honey, eggs, and salt. The butter wont really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed add the flaxseed, oats, and flour. Once, it all added, beat on medium speed until a soft dough forms.
  4. Keep the dough in the mixer and beat for an additional 6-8 minutes. If the dough becomes too sticky, sprinkle 1 teaspoon of flour at a time until the dough is slightly tacky. Do not add more flour than you need. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise.
  5. Transfer the dough to a lightly floured surface and knead with your hands for 1 minute. Form the dough into a ball, coat your mixing bowl with nonstick spray or olive oil, and place the dough back in the bowl and turn it over so all sides are coated with the oil. Cover the bowl loosely with a towel or plastic wrap and let sit in a warm place until double in size, about 1.5-2 hours. You can also turn the oven on to 150F. Once oven is heated turn it off and put the dough in the oven to rise in a warm environment.
  6. Grease the bottom and sides of a 9x13 inch baking dish. Set aside
  7. Punch the dough down to release any air bubbles and turn it out onto a lightly floured work surface. using floured hands, stretch the dough into the 9x13 rectangle. Use a pizza cutter and cut into 15 rolls. Arrange in prepared pan. Loosely cover the rolls and allow to rise in warm environment again until puffy and double in size about 1 hour.
  8. Preheat the oven to 375F. Bake rolls for about 25 minutes or until let are golden brown. About halfway through the bake time, you can cover the rolls loosely with aluminum foil so the tops dont brown too much. remove pan from the oven and allow to cool on a wire rack for 5 minutes.

Notes
  • Adapted from www.sallysbakingaddiction.com
  • Cover any leftovers and stove at room temperature for a few days or in the refrigerator for up to 1 week.
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