Quick and Easy Honey Wheat Rolls

Top these Quick and Easy Honey Wheat Rolls with butter and jam for the perfect side to any dinner.

Carly really liked these rolls.  About an hour after I made and photographed them I had them still sitting on the edge of the table and after leaving the room for a minute and coming back in I looked at Carly and she was just munchin on a roll while playing.  Our little thief.  haha!  Then when I was going through the photos of these a few days later Carly saw them up on the screen and started shouting “Roll!” which then turned into begging with her frustrated “pleeeaze!!!”  I would have given her one but we had already eaten them all.  I love that girl… and we all love these rolls.

 I made these rolls the other day to go along with this Ham & Bean Soup that we used our leftover Easter ham in.  Such a perfect side.  I love having bread with my soup!

If you don’t have soup to dip these rolls in and clean the bowl with you can also just gobble these up with some good ole butter and homemade strawberry jam.  Mmmm mmmm good!

Print Recipe

Quick and Easy Honey Wheat Rolls

Prep Time30 mins

Cook Time12 mins

Total Time42 mins

Servings: 12

Author: Garnish and Glaze

Ingredients

• 1 cup whole milk
• 3 tablespoons butter, cubed
• 1 tablespoon active dry yeast
• 3 tablespoons honey
• 1 large egg
• 3/4 teaspoon salt
• 1 1/2 cup whole wheat flour
• 1 2/3 cup all-purpose flour

Instructions

• Preheat oven to 400 degrees F and grease a 9x13 pan or cookie sheet.
• Heat milk and butter together in the microwave for 40-60 seconds until butter is almost melted. Add the honey and stir until butter melts. Let it cool to 105-115 degrees and then mix with yeast in a large mixing bowl. Cover with a towel and let it sit for 5 minutes. Whisk in the egg and salt. Whisk in the wheat flour and then use a wooden spoon to stir in the white flour, adding enough until it starts to form a ball. Cover bowl and let rest 10 minutes.
• Lightly flour hands and work surface. Divide dough into 12 equal pieces, roll each piece into a ball, and place on cookie sheet. Cover with a towel and let it rest 10 minutes.
• Bake 10-12 minutes until golden. Brush with melted butter upon coming out of the oven. Serve with butter and jam.

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 Recipe source: Adapted from I Heart Eating