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Honey White-Whole-Wheat Dinner Rolls Recipe


Honey White-Whole-Wheat Rolls

Honey White-Whole-Wheat Rolls

© Barbara Rolek licensed to About.com, Inc.
I adapted this recipe from one I saw that advertised King Arthur Flour and Chinet products. The original called for whole-wheat flour and orange juice to cut any potential bitterness in the whole-wheat flour. I avoided the problem entirely by substituting white-whole-wheat flour for the whole-wheat flour and milk in place of the orange juice. Never heard of white-whole-wheat flour? It's not all-purpose white flour and it's not whole-wheat flour. It is much lighter than all whole wheat and, while you're still deriving certain benefits from the whole-wheat-flour, the flavor is superior with none of the bitterness often associated with whole-wheat flour.

This is a great no-egg bread recipe because you use rapid-rise yeast, which is the same as bread-machine yeast and instant yeast. That means you don't have to dissolve the yeast in a liquid before adding it to the recipe. It just goes in with the rest of the dry ingredients. One caveat is that this type of yeast requires the liquids to be warmer (120 to 130 degrees) as opposed to 110 degees for regular active dry yeast. This would make a great loaf bread as well as rolls.

Before you start a recipe, especially if it's new, make sure to read it through at least once, if not twice. Make sure you have all the ingredients you have on hand before starting. This recipe calls for and 8x8-inch baking pan, instant mashed potato flakes and nonfat dry milk, which you might not normally stock.

Here is a larger photo of Honey White-Whole-Wheat Dinner Rolls.

Prep Time: 30 minutes

Cook Time: 28 minutes

Rise time:: 2 hours

Total Time: 2 hours, 58 minutes

Yield: 12 Dinner Rolls


  • 1 cup all-purpose flour
  • 2 cups white-whole-wheat flour
  • 1 tablespoon rapid-rise, bread-machine or instant yeast
  • 1/4 cup nonfat dry milk
  • 2/3 cup instant mashed potato flakes
  • 1 1/4 teaspoons salt
  • 1 cup water
  • 1/4 cup whole milk
  • 2 ounces butter, cut into pieces
  • 3 tablespoons honey


  1. In a large bowl or stand mixer, combine all-purpose flour, 1/2 cup white-whole-wheat flour, yeast, potato flakes, nonfat dry milk and salt.

  2. Heat water, milk, butter and honey until very warm (120 to 130 degrees). Add to flour mixture and beat 2 minutes at medium speed, scraping bowl occasionally. Stir in remaining 1 1/2 cups white-whole-wheat flour. Knead 5 to 7 minutes or until dough is smooth and elastic. Cover and let rest 10 minutes.

  3. Lightly coat an 8x8-inch pan with cooking spray. Divide dough into 12 equal pieces, shaping them into balls. Arrange three rolls across by four rolls down in prepared ban. Cover with greased plastic wrap and let rise in a warm place until rolls are just touching the plastic wrap and are touching each other, anywhere from 1 to 2 hours.

  4. Heat oven to 350 degrees. Bake for 15 minutes and then loosely cover with aluminum foil and continue baking for 10 to 13 minutes or until well browned and instant-read thermometer registers 190 degrees. Remove from oven and serve warm. Butter and honey would be perfect accompaniments but they are moist and delicious on their own.
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