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Honey Wheat Rolls | Taste and Tell

Honey Wheat Rolls

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 3 dozen rolls 1x


Perfect dinner rolls made with whole wheat flour and bread flour. Evaporated milk brings richness to the rolls.



  • 1 (.25 oz) package rapid rise yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water
  • 1 (12 oz) can evaporated milk
  • 1/4 cup water
  • 1/4 cup melted shortening
  • 1/4 cup honey
  • 2 teaspoons salt
  • 2 cups whole wheat flour
  • 3 cups bread flour
  • 2 tablespoons butter


  1. Dissolve the yeast and sugar in the warm water.
  2. In the bowl of a stand mixer, combine the milk, 1/4 cup water, shortening, honey, salt and whole wheat flour. Mix in the yeast mixture, and let sit for 15 minutes.
  3. Add in the bread flour. Mix until the dough forms a ball. Knead the dough for 10 minutes. Place the dough in a buttered or oiled bowl, turn to coat, and cover with plastic wrap. Let rise until doubled, about 45 minutes.
  4. Punch down the dough. Form into 36 rolls and place in buttered 9×13-inch pans. Cover with plastic wrap and let rise in a warm area until doubled, about 30 minutes.
  5. Place a small pan of water in the bottom shelf of the oven. Preheat the oven to 375F. Bake the rolls until the tops are golden brown, about 12-15 minutes. Brush with the butter immediately out of the oven.
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  7. adapted from