Honey Wheat Rolls

I must be crazy to bake bread in the middle of an Austin summer. But who can resist the allure of freshly rolls? Especially since thunderstorms have been rolling into the hill country most evenings, turning the sky dark at 6:00, reminding me of winter.

We all eat to survive, and yet there are so many different ways to sustain ourselves. And I’m not just talking about one person’s preference for a steaming bowl of noodles and another person’s preference for grilled meat. I’m talking about the way people move food from the table to their mouth.

The atmosphere they create to facilitate the satisfaction of both the body and the mind.

The utensils that aid in the process.

And the speed in which the hand and the mouth move.

One of the things I secretly enjoy: watching people eat.

And this applies especially well to bread. Some people tear, some people slice. Some  dip, some spread. When Ryan and I spent time in Paris, I watched, aghast, as french youth tore off chunks of their baguettes as they walked down the street. I wanted to tell them, “Don’t you realize you’re eating some of the best bread IN THE WORLD? Don’t you want to enjoy that baguette under candlelight, with a violin humming in the background?”

You can probably already guess how I like to enjoy my food: slowly, with measured restraint, until I feel happy and full.

My brother-in-law is a fan of these honey wheat rolls. I make them for almost every holiday, and now my little sister whips up a batch at home on special occasions. I’ll never forget the first time I saw Brandon enjoy these rolls. He took a jar of honey, and coated the warm and yeasty surface with a thick drape of sugar. It was perfect. And I could see that those rolls were a piece of heaven for him. It brought me so much pleasure to watch him that I decided to do the same with my own. And he had a good thing going. These rolls are heavenly. But they taste even better with an extra drizzle of honey.

These rolls call for a generous amount of honey (for baking and eating). As I thought about the bees that created one of my favorite sweeteners, I found this beautiful La Rochere stemmed wine glass at Stanger’s Cookshop, and I thought it would be a perfect addition to a table that featured one of my favorite foods–honey wheat rolls. Because without bees, we’d have no honey. And a world without honey would be a very bad place (this, I’m sure, my brother-in-law would echo).

But you can’t imagine it now? A basket of warm rolls, 6 or 8 of those stemmed bee wine glasses, and a jar of honey to share. The La Rochere Bee Carafe would also be on the table, and it oculd house….well, what would it house? I’m not sure what alcoholic beverage goes best with warm rolls, but I’m confident one of you fine readers knows that answer.

So enjoy these. Remember the bees. And take the time to slow down when you eat your food. I find watching your dinner mates eat is an excellent way to do just that.

Honey Wheat Rolls

2 Packages of Active Dry Yeast
1 3/4 cup warm water
1/4 cup honey
1 egg, beaten slightly
1 tsp salt
1/4 cup butter, melted and cooled
2 1/2 cups whole wheat flour
2 1/2 cups AP flour

1.In a large bowl, dissolve your yeast in the warm water and let sit for ten minutes or until creamy. Add honey, beaten egg, and melted butter into your yeast mixture.

2.  Mix whole wheat flour, all-purpose flour, and whole wheat flour into your yeast mixture.  If you have a Kitchen Aid Mixer, attach the dough hook and stir for 5-8 minutes.  If not, turn dough out into a lightly floured surface and knead until smooth and elastic (about 8 minutes).  Place in a lightly oiled bowl and cover with a damp towel (I like to stretch a rubber band around the rim of my bowl to ensure that the towel stays on).

3.  Let your dough rise in a warm place for about an hour or until dough doubles in size.  Punch down dough, cover, and let rise again (about 30 minutes).

4.  Grease or line two baking sheets with parchment paper. Divide dough into 2 ounce pieces. You can shape the dough however you like. I divided each 2 ounce piece into three, smaller balls. Once divided, place on baking sheet and allow to rise, uncovered, for 30-40 minutes.

5.  Bake rolls for 10-12 minutes in a preheated, 400 degree F oven.

Monet

Anecdotes and Apple Cores

27 thoughts on “Honey Wheat Rolls”

  3. Becky

    Monet,
    Your rolls look lovely, especially if you slather honey all over them. Love you goblet with the bees. I am trying to fight my allergies, by eating local honey. I’ll let you know how it goes.

  5. Georgia

    These rolls are just perfect, Monet! Is the recipe meant to have honey in it though, because I think it’s missing. I don’t blame you for firing up the oven plenty lately… it’s been a mild summer and the weather has been reminding me of fall and winter, too!

    1. Monet Post author

      Hi Georgia! Thank you so much! I accidently copied the wrong recipe from my file. The post has been updated 🙂

  6. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    I have to admit that Hubby and I did as the young man when we bought baguettes while in France. We strolled down the sidewalk tearing off pieces and eating them as we walked. I think we probably finished off a loaf and stopped at the next bakery for another. 🙂

    I love honey wheat bread very, very much. Even though I know they should be savored, those little triple balls look like they’re begging to be bitten off one at a time. They look delicious.

  7. Sarah

    I would like that carafe to hold some sweet tea spiked with a touch of peach whiskey – perfect summer drink for that comforting roll. I miss bread more than most things and I’m glad that your words and photos are here to satiate a portion of my craving.

  8. Annie

    Delicious! I could have a roll or two every single day and never get enough. Honey drizzled…and uh oh, I’m hungry now. I just had a talk with a local honey producer about all the delicious ways to eat it and have used it in almost every recipe in the last week. Think I need to go make these!

    1. how to lose weight fast and healthy

      Were required to offer you that just about no remark in order to thanks a lot yet again of these spectacular techniques
      you might have provided in this posting. It’s so particularly
      generous with folks such as that you generate unreservedly what
      the majority of us might have marketed for an book
      to earn some buck in their own company, primarily since you may
      have tried it in that the event you wanted.
      The tactics also acted to be good way to recognize that everyone’s similar desire just because my own, personal to figure out solely more regarding this condition.
      I’m sure there are thousands of more pleasant
      opportunities up front for a whole lot of who go through your website post.

  9. Jeanne

    You’ve painted a divine picture with these rolls, a drizzle of honey, and a fancy wine glass. Makes me want to bake bread immediately!

  14. Patty

    Hi Monet! Very unique and pretty honey whole wheat rolls;-) I could easily make a meal out of one of these with maybe a slice of cheddar cheese on the side! Sometimes the urge to bake is a little stronger than the urge to stay cool. I hope you’re enjoying your Summer in Austin;-)

  17. Sprigs of Rosemary

    Beautiful rolls, Monet. And I totally agree that this bread, all food, should be eaten with care. (There’s just some people I’d prefer not to watch as they eat with reckless abandon!)

  21. Pingback: Chinese Herbal Remedies

  22. Pingback: Google

  23. Pingback: Howdy

Comments are closed.