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+ servings

Honey Wheat Rolls

Servings 16 rolls
Author Meg's Everyday Indulgence


  • 1 1/4 cups whole milk
  • 1/4 cup honey
  • 1/4 cup vegetable or canola oil
  • 1 tsp. kosher salt
  • 1 1/2 cups all-purpose flour
  • 2 1/4 tsp. instant yeast
  • 1 3/4 cups white whole wheat flour
  • 1 large egg

For the glaze:

  • 2 Tbsp. butter
  • 1 Tbsp. honey


  • Heat milk, honey, oil and salt over low heat until just warm. Meanwhile, combine the all-purpose flour and yeast in the bowl of stand mixer. Drizzle liquid into the bowl and beat on low for 1 minute. Add egg and beat on medium for 3 minutes. Add whole wheat flour and mix until just combined.
  • Form into a ball and place in a large, greased bowl. Cover with plastic wrap and place in a warm spot, allow to double in size, 1 1/2 to 2 hours. 
  • Punch down down and let it rest for 5 minutes. Dump onto a floured surface. Divide dough into fourths. Divide each of those into fourths. Form each into balls, not rolling but pulling and pinching under. Place in a greased 13x9 pan. Cover with plastic wrap and allow to rise again until doubled, about 45 minutes.
  • Preheat oven to 400 degrees F. Bake rolls for 10 to 15 minutes, until golden brown. While rolls are baking mix together the butter and honey in a small bowl. Brush over the rolls right after pulling them from the oven.