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Overnight Whole Wheat Rolls

Total Time

Prep: 20 min. + rising Bake: 35 min.


2-1/2 dozen

I love to bake and even have a small business selling bread. Making rolls and bread from scratch is an art easily mastered with practice. The swirled shape of these rolls is very attractive.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 3/4 cup butter, melted, divided
  • 1/2 cup honey
  • 2 teaspoons salt
  • 3 large eggs
  • 2 cups whole wheat flour
  • 3 cups all-purpose flour
  • Additonal melted butter


  1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, honey, salt, eggs, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
  2. Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Cover and refrigerate overnight.
  4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 15x8-in. rectangle. Brush with remaining butter to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 15 rolls.
  5. Place rolls, cut side up, in greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes.
  6. Bake at 400° for 8-10 minutes or until golden brown. Remove from pans to wire racks. Brush with additional butter. Cool.

Nutrition Facts

1 each: 138 calories, 5g fat (3g saturated fat), 34mg cholesterol, 211mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 3g protein.

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