Overnight Honey-Wheat Rolls

Overnight Honey-Wheat Rolls

My daughter-in-law gave me a small recipe book published with recipes especially for Thanksgiving. I spent time checking the recipes choosing what I could incorporate into our holiday meal. What I liked about this recipe is that it could be made the day before, refrigerated, does not require kneading and does save time. Mix the dough the day prior and you are still able to bake just before serving. Nothing draws people to the kitchen like the aroma of yeast dough baking.

***

Ingredients:

1 pkg. (1/4 ounce) active dry yeast

1 1/4 cups warm water, 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

***

Directions:

In a small bowl, dissolve the 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 enough 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; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10 inch rope; tie into a knot. Tuck ends under. Place rolls 2 inches apart on greased baking sheet.

Cover and let rise until doubled, about 50 minutes. Bake at 375 for 10 to 12 minutes or until golden brown. Brush with melted butter if desired.