Honey Whole Wheat Rolls

Faigy Grossman Faigy Grossman
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You’ll appreciate the hearty whole wheat goodness in these tender rolls. The recipe calls for a blend of whole wheat and white flours, to produce a winner that is light, yet satiating.

3h 24
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Soy, Egg

Directions

Make the Rolls

  1. Dissolve yeast in warm parve milk and allow to proof for about 10 minutes.

  2. Place dry ingredients in your mixer bowl and combine. Once the yeast has proofed, add the yeast mixture and the remaining ingredients to mixer. Knead for five to seven minutes. Remove from bowl, cover, and place dough in warm place to rise for an hour and a half, or until doubled in size.

  3. Shape into 24 rolls, cover, and let rise again for about an hour. In the meantime, preheat oven to 350°F (180°C). Once rolls have finished rising, remove cover and place the rolls in the oven.

  4. Bake for 10–15 minutes.  When rolls are finished baking, brush with melted margarine.

Tips:

To test if the dough has risen enough, press two fingers in dough. If indentations remain, the dough has risen sufficiently.

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1 Comment

Stacey Silverman •

A real winner! Thank you, Faigy Grossman, for this wonderful recipe! My picky eaters can't get enough of these rolls! It is a keeper.

Chaia Frishman •
Reply to Stacey Silverman

Amazing! They look delicious.