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Whole Wheat Honey Rolls




Source of Recipe


BBR


Recipe Introduction


Posted by: i12cook************We got this recipe from the TOH magazine. It is now a favorite. We have given out this recipe more times than I can count. I copied this here from the BB in case you want to see a picture. It was a winning recipe.*****From Taste of Home

My husband loves whole wheat bread, so I have adapted most of my recipes to accommodate his taste buds. The creamy honey butter adds a little sweetness to these airy golden brown yeast rolls. -Linda Gunn, Reynolds, Georgia




List of Ingredients




* 2 packages (1/4 ounce each) active dry yeast
* 2 cups warm buttermilk (110° to 115°)*
* 1/2 cup butter, melted
* 1/3 cup honey
* 3 cups whole wheat flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1-1/2 to 2-1/2 cups all-purpose flour
* Additional melted butter
* HONEY BUTTER:
* 1 cup butter, softened
* 1/2 cup honey

Recipe



In a large mixing bowl, dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into seven portions. Divide each portion into six pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Brush with melted butter. Bake at 400° for 12-16 minutes or until golden brown. Remove to wire racks to cool. In a small mixing bowl, beat butter and honey until smooth; serve with rolls. Yield: 3-1/2 dozen. Editor's Note: Warmed buttermilk will appear curdled.