Photo: Jennifer Causey
Active Time
25 Mins
Total Time
3 Hours 15 Mins
Serves 12 (serving size: 1 roll)

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.

How to Make It

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

Preheat oven to 350°F.

Step 5

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.

Step 6

Variation: Orange-Sage Rolls

Step 7

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.

Step 8

SERVES 12 (serving size: 1 roll)

Step 9

CALORIES 124; FAT 4g (sat 2g, mono 1.1g, poly 0.4g); PROTEIN 4g; CARB 17g; FIBER 1g; SUGARS 3g (est. added sugars 3g); CHOL 53mg; IRON 1mg; SODIUM 175mg; CALC 24mg

Step 10

Variation: Rosemary-Asiago Rolls 

Step 11

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.

Step 12

SERVES 12 (serving size: 1 roll)

Step 13

CALORIES 122; FAT 4.2g (sat 2g, mono 0.9g, poly 0.3g); PROTEIN 5g; CARB 16g; FIBER 1g; SUGARS 1g (est. added sugars 1g); CHOL 54mg; IRON 1mg; SODIUM 209mg; CALC 46mg

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