Here's a recipe for make-ahead dinner rolls that might come in handy for the holidays. It's probably too late to make them for Thanksgiving, but these Honey-Wheat Overnight Rolls would be great for Christmas! You can start them the evening before. You just mix the dough, refrigerate overnight, shape, let rise and bake.

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Baked Make Ahead Honey-Wheat Overnight Rolls made with a no-knead dough.

Making Honey-Wheat Overnight Rolls

I took a few pictures the last time I made these. Maybe they'll be helpful.

Step 1: Proof active dry yeast in ¼ cup of warm water.

Step 2: Beat egg whites until foamy and add everything but the bread flour.

Step 3: Add enough bread or all-purpose flour to make a soft dough, then chill for 8 to 12 hours.

Divide dough into sections and shape into knots.

Step 4: Punch the dough down and divide it into sections.

Shape the Overnight Honey Wheat Roll dough into knots.

Step 5 Shape dough into knots.

Baked Make Ahead Honey-Wheat Rolls made with a no-knead dough.

Step 6: Bake for about 18 minutes. Times may vary, so just bake until golden brown.

Hint: Don't overproof the rolls during the second rise. If you let them rise too long they'll fall flat.

Picture of the texture of a Honey-Wheat overnight knotted dinner roll made with Pillsbury whole wheat flour and bread flour.

No-Knead Make Ahead Dinner Roll Tips

This recipe halves well, so if you only need 9 rolls just weigh out half of everything. If halving the dough, you can let it chill for 8 hours.
If you are a morning person, you can mix the dough early and do the shaping in the late afternoon.
I use Pillsbury brand whole wheat flour for these and any brand of all-purpose or bread flour for the white flour. For best results, use the weights given rather than the volume.
Use a handheld electric mixer to get the egg whites very foamy. If you are in the market for a new one, I recommend buying a handheld mixer that comes with dough hooks. If using a stand mixer, you can use the whisk attachment for the egg whites and the paddle for the dough.

Substitutions

For best results, use the ingredients listed and the weights.

Whole Wheat Flour - Pillsbury brand works well. King Arthur seems to absorb a little more water, so the texture of the dough might be different.
Bread Flour - King Arthur bread flour works really well. You may use all-purpose instead, but the rolls might be a little more difficult to shape into knots.
Vegetable Oil - Olive oil works well. It might be fun to use a butter flavored olive oil.

Equipment

This recipe is designed to be simple, but you will need an electric mixer to to beat the egg whites until foamy. The dough can be beaten by hand with a heavy duty scraper or with the paddle attachment of a stand mixer.

Storage

These rolls freeze well. Let cool, wrap tightly in plastic wrap and store in freezer bags.

Recipe

Honey-Wheat Overnight Rolls are make-ahead dinner rolls with a no-knead dough.

Overnight Honey-Wheat Rolls

Anna

Tasty overnight rolls that don't require kneading the dough.

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Prep Time 30

Cook Time 12

Resting and Rising 13

Course Bread

Cuisine American

Servings rolls

Ingredients

2 ¼ teaspoons active dry yeast (1 packet)
1-¼ cups warm water, about 110 to 115 degrees F
2 large egg whites
⅓ cup honey (100 grams)
¼ cup vegetable oil
1 teaspoon salt plus an extra pinch or two
1 ½ cups whole wheat flour (190 grams)
2 ½ cups bread flour or all-purpose flour plus more for mat (330 grams)
Melted salted butter optional

Instructions

In a small bowl, dissolve yeast in ¼ cup warm water.
In a large mixing bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour and remaining 1 cup of warm water. Beat with a mixer or by hand until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight or for about 12 hours.
Grease 3 9x13 inch baking pans. If making a half batch, you can use 1 baking pan and a small cast iron skillet or small pan.
Punch dough down. Turn onto a well-floured surface; divide in half.
Keeping half the dough covered, press out the other half and divide into 9 pieces. Shape each piece into a 10-inch rope, then form a knot and tuck in ends. The dough will be cold which makes it easier to work with, but you will need to incorporate some extra flour or use flour (or oil) on your hands to do the shaping.
Set each knot in the greased baking pan, keeping them about 2 inches apart so they'll have room to rise.
Cover with greased plastic wrap and let rise until doubled, about 30 to 50 minutes. Note: Be careful with the second rise time. If you let the rise too long on the second rise, they will spread outward not upward. Don't be afraid to keep the second rise time short because they will spring up in the oven.
Bake at 375° for 14 to 18 minutes or until golden brown. As soon as they come out of the oven, brush tops with melted butter