Easy Honey-Wheat rolls from scratch

Last week I  was experimenting with the bread dough again. Not so much because I wanted to experiment, but more because of lack of necessary ingredients and being lazy to go to the story at a late hour. I would usually make these kinds of rolls for a party, because they are easy to make, look pretty on the table and taste delicious just warm from the oven. However, there was no party, I just wanted to spoil my family a little, because I had a day off and I felt like baking. Reason enough to do so, don’t you think?! Even with limited ingredients, these turned out far, far better than I thought. My husband said I should write down the recipe so I can make them again. He suggested they would be also excellent as burger buns. So here they are:

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Easy Honey-Wheat rolls from scratch

[printable recipe]

Ingredients:

  • 3 cups (385 g) all-purpose flour (used King Arthur)
  • 1 cup (125 g) wheat flour (used King Arthur)
  • 1 ½ TSP salt
  • 0.7 oz (20 g) fresh yeast
  • 1 ½ cup (350 ml) warm water
  • 1/2 cup (115 ml) heavy cream
  • 2 TBSP honey
  • a bit of cooking oil
  • 1 TBSP heavy cream
  • Flax and sesame seeds

Preparation:

*** If you are going to make these rolls for dinner, I suggest make the dough in the morning and let it rest until ready to make them. I made my dough at night since I wanted to make the rolls for breakfast.

  1. Combine all-purpose flour, wheat flour and salt and mix it thoroughly. Combine warm water and cream and dissolve fresh yeast in the liquid.
  2. Set your mixer on slow and start pouring the liquid into the flour mixture, add honey and now switch to medium speed and knead for about 5 minutes.
  3. Sprinkle your work surface with a bit of flour and transfer the dough on it. Knead the dough by hand for a minute or two, make it into a ball, brush with a bit of oil, cover and let it rest for several hours, best overnight.
  4. Prepare a greased large round baking pan.
  5. Empty the dough on a floured surface and knead it a few times. Weigh the dough and decide how many rolls you need.  Cut the dough into desired number of pieces. I weighed mine so they can be a similar size.
  6. Knead each piece of dough 8-10 times and form a ball. Place all the dough balls into the greased pan, cover lightly and let rise for at least 1 ½ – 2 hours.
  7. When they have doubled in size, brush them with some heavy cream and sprinkle with flax and sesame seeds.
  8. Bake at 400 F (200 C) for about  20 minutes or until golden.

All is left is just to enjoy them!

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Honey-Wheat dough

Honey-Wheat dough

Honey-Wheat rolls from scratch

SONY DSC

Honey-Wheat rolls from scratch

Honey-Wheat rolls from scratch

Honey-Wheat rolls from scratch

Honey-Wheat rolls from scratch

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14 thoughts on “Easy Honey-Wheat rolls from scratch

  1. First time ever, Sibella, that I have every single ingredient on hand for a recipe. Made America’s Test Kitchen Classic Bread Pudding today with heavy cream and had leftovers and no idea what to do with them. You’re a lifesaver. Can’t wait to make these!

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