Honey Wheat Sandwich Rolls

Submitted by KimmieOH

"Honey, whole wheat and just a little bit of butter are just a few ingredients that make up these tasty country style sandwich rolls. They freeze well too!"

 

• Ready In: 3hrs 15mins
• Ingredients: 9
• Yields: 14 Rolls

ingredients

• 1 1⁄4 cups warm milk
• 1 egg, beaten
• 2 tablespoons butter, softened
• 1⁄4 cup honey
• 3⁄4 teaspoon salt
• 2 3⁄4 cups bread flour
• 1 cup whole wheat flour
• 1 1⁄4 teaspoons bread machine yeast
• 2 tablespoons butter, melted

directions

1. Place ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
2. When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter.
3. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.
4. Meanwhile, preheat oven to 350 degrees. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Reviews

[BowerBird]

Oh my!! I wish I could give this one 10 stars, you must try these rolls! Soft, tender, and with a lovely hint of honey flavour... I didn't have any whole-wheat flour, and made these with plain bread flour, and they were perfect! The dough comes together beautifully, very easy to make. I've made these rolls twice this past week, they were a huge hit with my family and a definate keeper.

 

[KeleKooks]

These have a good flavor but came out a bit heavy. Tasted great with sliced tomatoes, salt, pepper and a bit of mayo.

 

[ksparker]

Delicious and soft! I didn't roll them out but just dropped them onto the pan and they came out great.

 

[Buffalo Gal 75]

Our first time making sandwich rolls and we were not disappointed! I only yielded 12 rolls but it's close enough! I didn't have as much rise out of the scraps I re-rolled to make sure you plan your cutting. Excellent!

 

[Marg (CaymanDesigns)]

Outstanding!!! These 10-star rolls had a fabulous taste and texture and were ssooo soft! We all agreed they were the best sandwich rolls we had *EVER* had. I served them with Recipe #100626 and Recipe #100526 and they complimented those dishes perfectly. I also served them the next night with hamburgers. While they were still good, they had dried out a bit and weren't as soft as the night before. Based on that, I recommend serving these the same day you bake them to enjoy their full potential. I don't have a bread machine, so I used 1 Tbls. of regular yeast. I also had to add 1/4 cup of each type of flour for the dough to not be sticky. I used a 3-1/2-inch glass to cut them out and I got 11 buns. Thanks so much for sharing this incredible recipe!