Honey Wheat Rolls


  • 1 packet active dry yeast (2 1/4 teaspoons active dry yeast)
  • 1 cup lukewarm water
  • 1/4 cup orange juice
  • 4 tablespoons butter, cut into chunks
  • 3 tablespoons wildflower honey
  • 1 cup all purpose flour
  • 2 cups whole wheat flour
  • 1 1/4 teaspoons salt
  • 2/3 cup instant mashed potato flakes or 1/4 cup potato flour 
  • 1/4 cup nonfat dry milk


  1. Combine all the ingredients in a large mixing bowl. 
  2. Mix in mixing bowl until it starts to form a ball. 
  3. Knead by hand or with electric mixer and dough hook under the dough is smooth. 
  4. Place the dough in a lightly greased bowl. Cover the bowl, allow the dough to rise at room temperature until it's puffy (not quite double in size). Approximately 90 minutes to 2 hours.  
  5. In a small glass bowl, combine the olive oil, balsamic vinegar, honey, salt, pepper and parsley. Whisk until mixed well.
  6. Lightly grease a 9" x 13" pan. 
  7. After the dough is puffy, gently deflate the dough and transfer to a lightly greased work surface. Divide the dough into 24 even pieces. 
  8. Shape each piece into a rough ball by pulling the dough, wrapping around and making a small knot on the bottom. Then roll to make a smooth ball. 
  9. Place in lightly greased pan and cover with greased plastic wrap. Allow to rise for 90 minutes to 2 hours. They will get puffy and touch one another. 
  10. Preheat oven to 350°. 
  11. Bake rolls for 15 minutes, if they are browning on top, loosely tent with aluminum foil. Bake additional 10 to 13 minutes until the tops are light brown. 
  12. Remove rolls form the oven. Let cool 2 minutes and coat with 3 TBSP melted butter if desired. Serve rolls warm. 

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