Honey Wholemeal Dinner Rolls
Inspired by techniques from America's Test Kitchen.
Tender wholemeal rolls gently sweetened with honey and finished with a sticky honey butter glaze.
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Method
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Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- 23 x 33 cm baking dish
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 205 kcal |
| Protein | 6.3 g |
| Carbohydrate | 33.6 g |
| of which sugars | 6.5 g |
| of which free sugars | 5 g |
| Fat | 5.8 g |
| of which saturates | 3.1 g |
| Fibre | 2.9 g |
| Salt | 0.59 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Dough
- 400 ml whole milk lukewarm
- 90 g runny honey
- 60 g unsalted butter melted and cooled
- 1 large egg
- 350 g wholemeal bread flour
- 250 g strong white bread flour
- 8 g instant (fast-action) dried yeast
- 9 g fine sea salt about 1½ tsp
To finish
- 1 tbsp whole milk to brush
- 15 g unsalted butter melted
- 7 g runny honey about 1 tsp
- 1
Liquids. Stir the warm milk, honey, cooled melted butter and egg together in a jug until the honey dissolves.
- 2
Dough. In a large bowl combine the wholemeal flour, white flour, yeast and salt. Pour in the honey mixture and mix until it comes together, then knead 7-8 min by machine on medium, or 10 min by hand, until smooth; it will still cling a little to the bottom of the bowl.
- 3
Rise. Cover and leave somewhere warm for 45-60 min, until doubled. Wholemeal dough rises a touch more slowly, so judge by size rather than by the clock.
- 4
Shape. Grease the dish. Knock the dough back, cut it into quarters and then each quarter into 4, and roll each piece into a tight ball. Arrange them 4 by 4, cover and leave 25-35 min, until risen and touching.
- 5
Bake. Heat the oven to 200 °C (180 °C fan). Brush the rolls with the 1 tbsp milk and bake 18-22 min, turning the dish halfway, until browned; the centre roll reads 88-90 °C.
- 6
Glaze. Mix the melted butter with the 1 tsp honey and brush it over the rolls as they come out. Cool 10 min in the dish, then lift onto a rack.
Storage
Keep cooled rolls in an airtight bag at room temperature for up to 2 days. Rewarm at 180 °C for 5 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
