Recipe: Soft Honey Whole Wheat Rolls

Winter is the perfect time to bake! The heat from the oven warms your home, and the comforting smell of fresh bread lingers in the air. This recipe for dinner rolls, made with 100% whole wheat flour, bake up pillow-soft and have a hint of sweetness from a spoonful of honey. They’re equally suitable for your holiday table or alongside a hearty soup on a wintry weeknight.

Soft Honey Whole Wheat Rolls

1 cup (240ml) whole milk, warmed to about 110°F (43°C)

2 1/4 teaspoons instant yeast

1/2 cup (113g, or 1 stick) butter (salted or unsalted, your preference), softened and cut into 4 pieces

1/3 cup (113g) honey

2 large eggs

1 teaspoon salt

4 3/4 cups (570g) River Valley Community Grains whole wheat flour, plus more for kneading/shaping

2 tablespoons (28g) unsalted butter, melted

flaky salt for sprinkling

Make the dough: Whisk the yeast into the warm milk and let sit for 5 minutes. Pour into the bowl of a stand mixer fitted with a dough hook or mixer attachment. (Use a large mixing bowl if you don’t have a stand mixer).

On low speed, beat in the softened butter, then the honey, eggs, and salt. Don’t be alarmed if the butter isn’t blending into the mixture. Gradually add the flour and mix, either on the lowest speed possible or by hand with a wooden spoon (my preferred method). Increase speed to medium until a soft dough forms, then to medium-high for 6-7 more minutes. The dough is ready when it gently bounces back when you poke it with your finger. If the dough is too sticky, add more whole wheat flour 1 tablespoon at a time. (If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.)

Transfer the dough to a lightly floured surface and knead with your hands for 1 minute. Form into a ball, coat your mixing bowl with nonstick spray or olive oil, and place the dough back in, turning it over so all sides are coated. Cover loosely and let sit in a warm place until doubled in size, about 1.5–2 hours.

Shape the rolls: Turn the dough out onto a lightly floured work surface. Using floured hands, stretch into a 9×13” rectangle (doesn’t need to be exact) and cut into 16 rolls. Form the pieces into balls, trying not to deflate the dough too much, and arrange in a greased 9x13” pan. Loosely cover and allow to rise in a warm environment again until puffy and doubled in size, about 1 hour.

Bake the rolls: Preheat the oven to 375°F (191°C). Bake rolls for about 25 minutes or until golden brown. About halfway through the bake time. Remove pan from the oven and brush with melted butter, then sprinkle with flaky salt. Sprinkle with sea salt. Serve warm.

Makes 16 rolls. Recipe by Kate Munning, inspired by Sally’s Baking Addiction.