Honey Wheat Jumbo RollsTell a Friend
Rate this recipe:
Rating : 0
These tasty dinner rolls are soft and moist, with honey giving them just a touch of natural sweetness.
Category: Yeast breads
Prep Time: 240 min(s)
Cook Time: 28 min(s)
Recipe Type: Public
Family Holidays Kid-Friendly Make-Ahead Large groups Thanksgiving
The orange juice in the recipe will not add its own flavor, but is used to mellow the bitterness in the whole wheat. Brush hot-from-the-oven rolls with melted butter, if desired, for a soft, buttery crust.
Posted By: cookingmama
Posted On: Nov 04, 2012
Number of Servings:
- 1 cups - King Arthur unbleached all-purpose flour
- 2 cups - King Arthur premium 100% whole wheat flour
- 1 envelopes - Fleischmann's rapidrise yeast
- 2/3 cups - instant mashed potato flakes
- 1/4 cups - nonfat dry milk
- 1 1/4 teaspoons - salt
- 1 cups - water
- 1/4 cups - orange juice
- 1/4 cups - butter or margarine cut into 6 pieces
- 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.