Recipe Detail

Honey Wheat Jumbo Rolls

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  1. 1 cups - King Arthur unbleached all-purpose flour
  2. 2 cups - King Arthur premium 100% whole wheat flour
  3. 1 envelopes - Fleischmann's rapidrise yeast
  4. 2/3 cups - instant mashed potato flakes
  5. 1/4 cups - nonfat dry milk
  6. 1 1/4 teaspoons - salt
  7. 1 cups - water
  8. 1/4 cups - orange juice
  9. 1/4 cups - butter or margarine cut into 6 pieces
  10. 3 tablespoons - honey


Combine all-purpose flour, 1/2 cup whole wheat flour, undissolved yeast, potato flakes, nonfat dry milk and salt in a large mixer bowl. Heat water, orange juice, butter and honey until very warm (120 to 130° F). Add to flour mixture.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining whole wheat flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5-7 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into balls. Place in an 8x8-inch baking pan. Cover; let rise in warm, draft-free place for 1-1/2 to 2 hours or until rolls are puffy and touching each other.
Bake in preheated 350°F oven for 15 minutes and then tent with aluminum foil. Continue to bake for 10-13 minutes more until well browned. Remove from pan and transfer to cooling rack. Serve warm.


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