These light and tender whole-grain rolls are everything we love about holiday breads: warm, nutty, and just barely sweetened with honey. You can bake the rolls ahead and freeze up to 1 month. If you’d like to get the dough ready and bake on the day, punch down the risen dough to form a ball, wrap with plastic wrap, and chill 8 hours or overnight. Return to a bowl and let rise at room temperature 11⁄2 hours before shaping. Go classic, or amplify with stir-ins like grated fresh orange rind or chopped fresh sage. You could also sprinkle finely chopped pecans, grated cheese, or toasted seeds over the rolls after brushing with the egg mixture.
1 pkg. dry yeast (about 2 1/4 tsp.)
3 tablespoons warm 1% low-fat milk (100°F to 110°F)
2 1/2 tablespoons unsalted butter, melted and cooled to room temperature
2 tablespoons honey
2 large eggs
4.5 ounces all-purpose flour (about 1 cup)
4 ounces white whole-wheat flour (about 1 cup)
1 teaspoon kosher salt
2 teaspoons water
1 large egg yolk
Est. added sugars 3g
How to Make It
Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add butter, honey, and 2 eggs to milk mixture; beat at low speed 1 minute or until combined. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in a bowl. Add half of flour mixture to milk mixture; beat at low speed until combined, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. Add remaining half of flour mixture; beat at medium-low speed 4 minutes or until combined.
Turn dough out onto a lightly floured work surface; knead 5 minutes or until smooth. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, it has risen enough).
Turn dough out onto a lightly floured surface. Cut dough into 12 equal portions. Working with 1 portion at a time (cover remaining pieces to avoid drying), gently roll into a smooth ball. Place rolls in a 9-inch springform pan coated with cooking spray, leaving space between rolls. Cover and let rise 1 hour and 15 minutes or until almost doubled in size.
Preheat oven to 350°F.
Combine 2 teaspoons water and egg yolk in a bowl, stirring with a whisk. Brush rolls with egg mixture; discard remaining egg mixture. Bake 13 minutes or until golden. Place pan on a wire rack; cool 5 minutes. Remove sides from pan; cool completely.
Variation: Orange-Sage Rolls
Follow above recipe, adding 3 tablespoons chopped sage and 1 tablespoon orange zest to milk mixture with butter, honey, and eggs in step 1. Top each roll with a small sage leaf before brushing with yolk mixture and baking in step 5.
Follow above recipe, substituting 1 tablespoon sugar for honey and reducing butter to 1 1/2 tablespoons. Add 1/4 cup grated Asiago cheese and 1 tablespoon chopped rosemary to milk mixture with butter, sugar, and eggs in step 1. Sprinkle 2 tablespoons grated Asiago over rolls before baking.