We are super excited to unleash our perfect whole wheat honey dinner rolls right before the holidays this year. In keeping with our tradition of milling our own grains, here you go; YUM is an understatement.
Our hard white wheat berry is perfect for these homemade yeast rolls. The honey gives these yeast rolls a little extra sweetness and makes it very difficult to eat just one.
Our homemade yeast rolls are very light and airy, just like they should be. Couple that with the extraordinary flavor our freshly milled hard white wheat berry flour brings and you have a sure guarantee for success every time.
These extra delicious homemade dinner rolls are a dead giveaway because they make your entire home smell like an old fashioned small town bakery. Letting them slightly cool enough to take them out of the pan seems like an eternity. WARNING - you need to stand back because there is always a stampede to the kitchen. Whoever thought baking dinner rolls would be so fun and gratifying! It’s a “kiss the cook” kind of thing!
Dissolve the yeast in the ½ cup warm water in a glass measure. Set aside.
Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. It is ok if there are small chunks of butter in the bowl. Add the eggs and mix well, scraping the sides. Add the milk and yeast mixture.
Add 4-1/2 cups of flour and the salt, mixing until combined. Change the attachment to dough hook and knead for 2-3 minutes only, just until the dough is no longer tacky, adding a tablespoon or two of flour if needed. You will know when to stop adding flour when you can touch the dough and it does not stick to your finger.
Let dough sit in the bowl, covered, and let rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
Let rise, covered for 1 hour.
Preheat oven to 350 degrees.
Bake for 20-25 minutes until golden brown.
Share
Comments
11
Helen Eshomon
I’ve tried several recipes with fresh milled flour and this one really works! Delicious! My husband ate four of them right out of the oven! Thank you Palouse!
Jocelynon
Made these rolls last night at 9600 elevation. Shorter rise times at this elevation, always. Ground my own Palouse wheat (hard white) minutes before. I had to add significantly more flour than the recipe called for, which worried me, but as an experienced bread baker, I knew the consistency I was looking for. (We’re also very dry at this elevation.) Noticed that the recipe called for bread flour instead of the whole wheat listed in the recipe title—perhaps it was that? Long story short, these rolls came out wonderfully. Stunningly moist. I think I might use a stick of butter to lightly rub on the roll tops as they come out, with a wee sprinkle of salt to make them a bit more lovely on top, but then again they have plenty of butter in them. Would make again in a heartbeat. Note: That’s a lot of yeast in a small amount of water, and it is really going to foam, so make sure you use more than a one-cup container (mine overflowed to the max in just 10 mins). I used buttermilk, and set a 3/4 fine setting on my grain grinder. Dough was quite sticky but still passed the recipe’s finger test, so don’t be alarmed.
Victoria on
Does this dough freeze well? We are traveling for the holidays so I won’t be able to cook at my house and I am looking for ways to minimize using other people’s kitchens. Can I make this and freeze it a couple of days ahead then bake the day of? What would you recommend? I don’t think my in laws have a mixer and they definitely don’t mill their flour.
Veraon
Thank you for sharing the recipe. I am trying different recipes and I’m a beginner bread maker. I thought you had to knead the dough until it passes the window test. On this recipe, you only knew for 2-3 minutes? Can you help me understand the difference in kneading times? Thanks
Deon
Did you use fresh ground flour for these rolls? If not do I need to add more liquid per cup of flour?
Melissa on
Is the butter in this recipe salted or unsalted ?
Palouse Brandon
@Denise Yes, your bread machine will knead the dough as well as a stand mixer.
Palouse Brandon
@Denise Yes, your bread machine will knead the dough as well as a stand mixer.
Deniseon
Just recently bought a Nutrimill to grind my own flour and such. And just purchased some wheat berries. And so new to grinding my own flours etc. I would love to try this recipe but I do not have a stand mixer but I do have a bread maker. Would this recipe work on the dough setting of my bread maker. Thinking I may eventually need to invest in a stand mixer but until the
just wondering if it would work in my bread maker. Thanks
Kristin Choateon
These rolls are absolutely delicious. I’ve made them several times exactly as the recipe is written. My family loves them more than any rolls I’ve ever made with store bought flour. They’re equally delicious with butter or jam. I can’t recommend the Palouse wheat berries or recipes strongly enough.
Maureenon
I have been a dedicated bread maker for years. This is a superb recipe! I have been making it every week since I found this website. The amounts for ingredients is well done. You will not be disappointed when you take it out of the oven!
Helen Eshom on
I’ve tried several recipes with fresh milled flour and this one really works! Delicious! My husband ate four of them right out of the oven! Thank you Palouse!
Jocelyn on
Made these rolls last night at 9600 elevation. Shorter rise times at this elevation, always. Ground my own Palouse wheat (hard white) minutes before. I had to add significantly more flour than the recipe called for, which worried me, but as an experienced bread baker, I knew the consistency I was looking for. (We’re also very dry at this elevation.) Noticed that the recipe called for bread flour instead of the whole wheat listed in the recipe title—perhaps it was that? Long story short, these rolls came out wonderfully. Stunningly moist. I think I might use a stick of butter to lightly rub on the roll tops as they come out, with a wee sprinkle of salt to make them a bit more lovely on top, but then again they have plenty of butter in them. Would make again in a heartbeat. Note: That’s a lot of yeast in a small amount of water, and it is really going to foam, so make sure you use more than a one-cup container (mine overflowed to the max in just 10 mins). I used buttermilk, and set a 3/4 fine setting on my grain grinder. Dough was quite sticky but still passed the recipe’s finger test, so don’t be alarmed.
Victoria on
Does this dough freeze well? We are traveling for the holidays so I won’t be able to cook at my house and I am looking for ways to minimize using other people’s kitchens. Can I make this and freeze it a couple of days ahead then bake the day of? What would you recommend? I don’t think my in laws have a mixer and they definitely don’t mill their flour.
Vera on
Thank you for sharing the recipe. I am trying different recipes and I’m a beginner bread maker. I thought you had to knead the dough until it passes the window test. On this recipe, you only knew for 2-3 minutes? Can you help me understand the difference in kneading times? Thanks
De on
Did you use fresh ground flour for these rolls? If not do I need to add more liquid per cup of flour?
Melissa on
Is the butter in this recipe salted or unsalted ?
Palouse Brand on
@Denise Yes, your bread machine will knead the dough as well as a stand mixer.
Palouse Brand on
@Denise Yes, your bread machine will knead the dough as well as a stand mixer.
Denise on
Just recently bought a Nutrimill to grind my own flour and such. And just purchased some wheat berries. And so new to grinding my own flours etc. I would love to try this recipe but I do not have a stand mixer but I do have a bread maker. Would this recipe work on the dough setting of my bread maker. Thinking I may eventually need to invest in a stand mixer but until the
just wondering if it would work in my bread maker. Thanks
Kristin Choate on
These rolls are absolutely delicious. I’ve made them several times exactly as the recipe is written. My family loves them more than any rolls I’ve ever made with store bought flour. They’re equally delicious with butter or jam. I can’t recommend the Palouse wheat berries or recipes strongly enough.
Maureen on
I have been a dedicated bread maker for years. This is a superb recipe! I have been making it every week since I found this website. The amounts for ingredients is well done. You will not be disappointed when you take it out of the oven!