Overnight Honey-Wheat Rolls
Tasty overnight rolls that don't require kneading the dough.
Servings 18 rolls
Cost 5
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