Wow. This is by far my favorite clean eating recipe yet! These rolls were easy and quick, moist and hearty, flavorful, fluffy, and are still delicious 2 days after making them!
I decided to plan out the details of our Thanksgiving dinner while at work on Monday (yeah, I know…), and realized I needed a bready carb to sop up gravy and wrangle stray pieces of stuffing with. I found this Honey Yeast Roll recipe at Annie’s Eats that looked promising, but N had already requested honey wheat rolls. No problem- half wheat flour and half wheat pastry flour substituted for the bread flour, a little extra honey was added, and 1 T of water made these dinner rolls perfect.
Honey Wheat dinner rolls
Adapted from Annie’s Honey Yeast Rolls
2 ¼ tsp. instant yeast (1 envelope)
1 cup warm water (105°-115° F)
1/3 cup honey
3 tbsp. canola oil
1 ¼ tsp. salt
1 egg, lightly beaten
2 cups whole wheat flour
2 cups whole wheat pastry flour
vegetable cooking spray
1 1/2 T. butter, melted
1 1/2 T honey
steel-cut oats for sprinkling
In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 2 cups of wheat flour and 1 cup of the wheat pastry flour to the bowl; mix until the dough comes together in a sticky mass. With the mixer on low speed, add the remaining 1 cup wheat pastry flour and mix ON SLOW until it is nearly incorporated into the dough. Switch to the dough hook and the tablespoon of water, and continue kneading on low speed until the dough is smooth and elastic, about 6-8 minutes.
Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk. I pre-heated my oven to 200, turned it off and opened the door to take the edge off the heat, and let my dough rise in the oven for about 1 hr. 15 minutes.
Turn the dough out onto a lightly floured surface and knead for 30 seconds. Cover and let rest for 10 minutes.
Punch the dough down and divide into 12-15 equal portions. Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly. I could not get all of my dough in my round pan; I clumped the last 3 or 4 rolls together on a cookie sheet and they were great, just crustier on the outside edges. Cover and let rise in a warm place under the damp towel for another 15-20 minutes. Mix together the melted butter and honey, and brush generously over the tops of the rolls. Sprinkle steel-cut oats or sesame seeds over the top (as desired). Bake at 400° for 13-15 minutes or until lightly browned.
These are great after about 10-20 minutes out of the oven and while still warm. However, I’ve kept these on a plate covered with plastic wrap on my counter for the last 2 days, and they’re still delicious and pretty darn moist. I can imagine these would hold up in the freezer very well!