Honey Whole Wheat Pan Rolls

Prep: 35 min. + chilling
Bake: 20 min.

This recipe makes 5 dozen (1-1/4 cups honey butter) Feel free to half this recipe or freeze the leftovers and enjoy later.


  • 4 to 5 cups bread flour
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1 cup butter, cubed
  • 1/2 cup water
  • 2 large eggs
  • 2 cups whole wheat flour

Honey Butter:

  • 1 cup butter, softened
  • 7 tablespoons honey

Honey Glaze:

  • 2 tablespoons honey
  • 1 tablespoon butter, melted


  • In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.
  • Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight.
  • Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° until golden brown, 18-22 minutes. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter.

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