I love baking breads. All kinds. I love knowing what is in the foods my family eat. Today I made a Rosemary Potato Leek Soup and I wanted some fresh baked bread to dip in it.
This is a super easy recipe and only has a handful of ingredients
Honey Whole Wheat Rolls
- 2 Cups Warm Water
- 1 TBL Yeast (or 2 packages)
- 1/3 Cup Honey
- 5 Cups of White or Whole Wheat Bread Flour
- 1/4 Cup Melted Butter
- 2 Tsp Sea Salt
- PLUS 2-3 Cups of Whole Wheat Flour for adding in 2nd rise
- 2 TBL softened Butter for greasing
In a mixing or large bowl, mix together warm water, yeast, honey and mix well. Then add in your 5 Cups of Bread Flour and melted butter and mix well. Let sit in bowl to rise for about 30 Minutes.
I use our KitchenAid and then add on my Dough Hook mixer and mix the dough. Now, add in 2 cups of wheat flour and mix until fully combined. If you need to add in more wheat flour do so in 1/4 cup increments. You want to be easily to pull the dough from the dough hook and knead in the ‘bits’ to incorporate into the bigger ball of dough.
Preheat your oven to 350.
Add in your 2 TBL Softened Butter and make sure your dough ball is coated. Cover bowl with saran wrap and place on top of warming stove to rise until doubled – 40-60 Minutes
I use Parchment Paper on 2 large oven pans.
Once doubled, knead (in the bowl) for just 1 minute. Then I rip off and hand roll out 24 balls of dough. I set the pans on top of the oven and let the balls rise for 20 minutes. They won’t get much bigger than they are but they will be a little bigger.
Place in the oven for 10-12 Minutes.
You don’t even need to butter these bad boys. They are buttery and sweet and delicious.
I love them as a side to soup, just to eat, I make small sandwiches with them. PB&J is a must on it. Try it!