These rolls are great, not only because they're delicious, but because they don't require much work and you can make the dough the day before to cut down on rising time the day of your dinner. Or Thanksgiving in this case. And in the case of Thanksgiving, anything you can make ahead of time is a very, very good thing.
Overnight Honey-Wheat Rolls
recipe from Taste of Home Holiday magazine
1 package active dry yeast
1 1/4 cups warm water (110 to 115 degrees), divided
2 egg whites
1/3 cup honey
1/4 cup canola oil
1 teaspoon salt
1 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
melted butter, optional
In a small bowl, dissolve yeast in 1/4 cup warm water.
In a large bowl, beat egg whites until foamy. Add yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes or until smooth. Stir in all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
Punch dough down. Turn onto a well-floured surface and divide dough in half. Shape each portion into 9 balls. To form knots, roll each ball into a 10-inch rope and tie into a knot. Tuck ends under. Place rolls 2 inches apart on greased baking sheets.
Cover and let rise until doubled, about 50 minutes. Bake at 375 degrees for 10-12 minutes or until golden brown. Brush with melted butter if desired.
I served these rolls with honey butter and they were seriously delicious and really easy to make for a yeast bread. They will absolutely be on the menu again someday at the Anderson home.
And in case you're wondering about that honey butter I mentioned...
recipe by Our Best Bites
2 sticks butter, (close to room temp - works best when slightly chilled)
2/3 cup honey
3/4 cup powdered sugar