Overnight Honey-Wheat Rolls |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 18 |
|
These yeast rolls don't require kneading, and the make-ahead dough saves you time on the day of your meal. I love the hint of honey, too. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/4 cups warm water (110° to 115°), divided |
2 egg whites |
1/3 cup honey |
1/4 cup canola oil |
1 teaspoon salt |
1-1/2 cups king arthur premium 100% whole wheat flour |
2-1/2 cups king arthur unbleached all-purpose flour |
melted butter, optional |
Directions:
1. In a small bowl, dissolve yeast in 1/4 cup 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.
2. 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-in. rope; tie into a knot. Tuck ends under.
3. Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes.
4. Bake at 375° for 10-12 minutes or until golden brown. Brush with melted butter if desired. Yield: 1-1/2 dozen.
|
|