Dinner rolls used to be my nemesis. I could never get the tops to turn out shiny and smooth no matter how hard I worked the dough. Now I no longer have to worry about that thanks to this recipe! I first learned about these rolls through my mother-in-law whose bread always seems to turn out amazing.
I now love it because the rolls always turn out beautiful and taste great! In addition, they freeze well such that I can make a large batch and then freeze them for another day. Peanut also has fun rolling the dough into snakes for me so that all I have to do is tie the knots before placing them on the baking pan.
Make this recipe and your guests will think you’ve slaved away for hours and hours. They never have to know that you actually had fun in the process! Enjoy!
Overnight Knotted Honey Wheat Rolls
Cook Time: 10 min
Total Time: 10 min
- 1 pkg. (1/4 oz.) active dry yeat
- 1-1⁄4 c. warm water divided
- 2 egg whites
- 1⁄3 c. honey
- 1⁄4 c. canola oil
- 1 tsp. salt
- 1-1⁄2 c. whole wheat flour
- 2-1⁄2 c. all purpose flour
- melted butter optional
- In a small bowl, dissolve yeast in ¼ c. warm water. In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour, and remaining water. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
- Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10-inch rope; tie into a knot. Tuck ends under.
- Place rolls 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes.
- Bake at 375 degress for 10-12 minutes or until golden brown. Brush with melted butter, if desired.
But he answered, “It is written, ‘Man shall not live by bread alone, but by every word that comes from the mouth of God.’” Matthew 4:4