Honey Wheat Rolls
Serves 1615 mins prep20 mins cook
Soft, chewy honey wheat rolls that can be made into cute little dinner rolls or big, fluffy burger buns. They stay soft for days and have beautiful flavors that pair well with just about everything!
0 servings
What you need
Instructions
0 In a large bowl, combine 250 grams of warm whole milk with 7 grams of active dry yeast and about a teaspoon of honey. Set aside for about 5 minutes or until the yeast has bloomed and is foamy 1 Once the yeast has bloomed, whisk in 113 grams of softened salted butter, 2 large eggs and the remaining honey (115 grams of honey total) 2 Add 500 grams of whole wheat flour and 6 grams of salt and mix until all of the dry ingredients are incorporated 3 Cover the bowl and rest in a warm place for 30 minutes 4 Dampen your hands and pull the outer edges of the dough and press into the center working your way around the bowl until all of the edges have been brought into the middle 5 Cover the bowl and rest another 30 minutes and then repeat the stretch and fold 2 more times for a total of 3 stretch and folds over 90 minutes 6 Transfer the dough onto a floured surface and divide it into equal portions (8 portions for larger burger or sandwich buns or 16 for smaller dinner rolls) 7 Shape each portion into round balls by pulling the outer edges into the center and pinching then together on the underside of the ball (see photo above) 8 Place shaped rolls onto a parchment lined baking sheet and once they have all been shaped, cover with a kitchen towel and rest for 60 minutes in a warm place 9 Preheat your oven to 375° 10 Once the rolls are nice and puffy, you can optionally brush the rolls with an egg wash or heavy cream and bake for 22-24 minutes or until the rolls are lightly golden 11 Transfer the rolls onto a cooling rack to cool fully 12 Use or store in an airtight container at room temperature for up to 3 daysView original recipe