You know that fear of baking bread I told you about, well I’m slowing overcoming it. In the past, my bread experiences have been nothing short of failure, with the exception of english muffins, pita bread and this challah bread (and quick breads don’t count!). I’ve always tried intricate bread and roll recipes, ones with 2 rising times and delicate folding or forming but this time I went back to the basics and found it to be the perfect place for me to re-ignite my interest in bread. These honey whole grain rolls are simple, great for a holiday meal, and we couldn’t stop eating them.
Unfortunately, we had to stop eating them because I was bringing them to a Thanksgiving meal and photo shoot with several other Harmons bloggers. Luckily, we had enough to enjoy the day I baked them, enjoy again at the photo shoot and then a third time again at home. This makes a lot of rolls – perfect for a big Thanksgiving meal!
Here’s a sneak preview of the holiday meal we’ll be sharing a little more about next week. Actually, I’ll be sharing two full Thanksgiving spreads with you including tons of links with recipe ideas and a giveaway for free groceries. One meal will be put together with all seasonal recipes from the other bloggers who post with the #eatseasonal crew and the other meal will be with the Harmons (a local grocery store) blogger team. Lots of deliciousness to come! Hopefully you will get some inspiration for your Thanksgiving feast here on the blog.
Meanwhile, I’ll be roasting a turkey, whipping up some of these side dishes, and getting outside to enjoy the fall weather as much as possible!
Honey Whole Grain Dinner Rolls
- 1 cup water
- 1/4 cup honey
- 1/4 cup butter
- 3/4 cup whole wheat flour
- 1/2 cup regular oats, uncooked
- 2 packages active dry yeast
- 1 teaspoon salt
- 2 large eggs, divided
- 2 1/4 to 2 1/2 cups all purpose flour or bread flour
- Combine water, honey and butter in a small saucepan and heat until butter is melted. Remove from heat and cool to 120 degrees.
- Combine wheat flour, oats, yeast, and salt in a stand mixer. Gradually add the warm honey mixture then beat at a low speed for 1 minute. Add 1 egg. Beat for 2 more minutes at medium speed. Gradually add enough all purpose or bread flour for the dough to form into a ball (you don't have to add all of the flour if you don't need to).
- Turn dough out onto a floured surface and knead until smooth and elastic (about 8 minutes). Divide dough into 24 balls. Place dough balls in a lightly greased 13x9 inch pan. Cover and let rice in a warm place (around 85 degrees) for about an hour or until the dough has doubled in size.
- Whisk the other egg then brush the egg over the uncooked rolls, then, sprinkle a few extra oats on top.
- Bake at 375 degrees for 20 minutes or until lightly browned. After cooled slightly brush with melted butter.