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Nutrition Facts
Serving Size 1 Rolls 69g Recipe makes 14 Rolls)
Calories 186
Calories from Fat 43		(23%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 164mg		6%
Potassium 109mg		3%
Total Carbohydrate 31.1g		10%
	Dietary Fiber 1.8g	7%
	Sugars 5.1g
Protein 5.1g		10%
how is this calculated?

Honey Wheat Sandwich Rolls

Recipe #114299 | 3¼ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: KimmieOH
Mar 25, 2005

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!

14 Rolls (change servings and units)

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.

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Featured Reviews for This Recipe

From: Buffalo Gal 75

On Dec 7, 2008

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!

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From: mandikaake

On Oct 13, 2006

GREAT! We loved these as did our neighbors. In fact everyone likes these much better than store bought. Thanks so much!

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From: Marg (CaymanDesigns)

On Jun 6, 2008

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 BBQ Pulled Pork Sandwiches (Bar-B-Que Barbecue) and Sweet, Creamy Coleslaw 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!

2 people found this review helpful

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From: Rose is Rose

On Sep 21, 2007

After two times of making this recipe, I was perplexed as to why my dough was still so soft and wet. On the third try, I cut the milk back to 1 cup, and they were absolutely perfect. The only reason I can come up with is that I used King Arthur white whole wheat flour. I think it doesn't take up as much liquid as traditional whole wheat flour. I also increased the salt to 1 teaspoon, and the yeast to 2 teaspoons as I have had much success with those proportions. Instead of cutting them, I weighed each dough ball, shaped them into balls, flattened them down, and ended up with nine 3 oz balls and one 2 oz ball (the tester). I also always bake on parchment. These are really super! Be sure and give them a try! Thanks KimmieOH, these will be a favorite for us!

1 person found this review helpful

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