I thought these were good. However, my DH and mom thought they were excellent. I used 2 cups wheat, 1 cup regular flour, and increased the yeast to 2 tsp. Otherwise made as stated. I got 14 rolls. Thanks!
I amped up the healthfulness by omitting the white flour all together and adding some flax seed meal and vital wheat gluten. Only used 3 tablespoons of honey and separated them into 12 rolls instead of 18. Rose like a dream and tasted even better. Phenomenal recipe. Thanks for sharing.
These were great! I got 16 rolls. I put 8 in a pan before they rose and froze them. I took them out today and let them thaw and rise on the counter. They were just as good as the first unfrozen batch. Thanks!
ok im at my sons ruffing it i didnt have bread machine ,rose wonderfully, only had white flour , no yogurt just sour cream , this are theBEST rolls really good guys everyone should make thesezaar 6 tour
I make a lot of different rolls, and these were great. Tender, light, delicious. Made as directed except used a 13x9 pan. Didn't find the rolls too sweet, in fact I enjoyed the hint of honey, it goes so well with whole wheat. Thanks for sharing the recipe!
Ok, but I won't make these again. They were not a hit at the Thanksgiving table.
This recipe bakes perfectly every time. I was looking for a new go-to wheat bread for my machine and this is it. I have made this several times, just baking it in the bread machine on light crust and it is delicious. I have never actually made it into dinner rolls, seems like more work for me! Thank you for sharing this healthy recipe!
My family & I really enjoyed these. I took Jadelabyrinth's advice on using 2 c wheat flour (I used a mixture of kamut & soft white wheat) & 1 c bread flour & increasing yeast. I did a quick & simple shaping method of dividing in 12 pieces, rolling them into balls & rising in greased muffin pan. I guess if you were going to make 18 rolls with this recipe, they'd be on the small side. But I am very happy with 12.
Oh man, these are good and my bread machine did almost all of the work, a major plus. I used all 100% white whole wheat flour -- milder than traditional whole wheat but still whole grain -- with 1/4 c soy flour. Went with just 2 T honey, which was just right for us and 2% plain Greek yogurt worked just fine. Added an extra 1/4 c 1% milk and 4 tsp vital wheat gluten. The dough rose like a champ at both stages. My 15 rolls took about 17 min @ 350F in a Pyrex 9x13" pan. Thanks for posting!