OVERNIGHT WHOLE WHEAT ROLLS

Overnight Whole Wheat Rolls image

I love to bake and even have a small business selling bread. Making rolls and bread from scratch is an art easily mastered with practice. The swirled shape of these rolls is very attractive.

Provided by Taste of Home

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 9

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Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm water (110° to 115°)
3/4 cup butter, melted, divided
1/2 cup honey
2 teaspoons salt
3 large eggs
2 cups whole wheat flour
3 cups all-purpose flour
Additonal melted butter

Steps:

In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, honey, salt, eggs, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 15x8-in. rectangle. Brush with remaining butter to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 15 rolls. , Place rolls, cut side up, in greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 8-10 minutes or until golden brown. Remove from pans to wire racks. Brush with additional butter. Cool.

Nutrition Facts : Calories 138 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 211mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.