30 Minute Honey Wheat Rolls

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30 Minute Honey Wheat Rolls Follow Me on Pinterest

One of my favorite (and one of the most popular) recipes on i heart eating is my 60 Minute Dinner Rolls. Sometimes, though, one hour is still too long wait for fresh, hot rolls. These 30 Minute Honey Wheat Rolls are ready – start to finish – in about 30 minutes. So, they’re perfect for those nights when you want some fresh bread but don’t have a lot of time.

30 Minute Honey Wheat Rolls
  • 1/3 c. butter, plus extra for brushing on
  • 1 c. milk
  • 2 T. instant yeast
  • 2 T. honey
  • 1/2 tsp. salt
  • 1 large egg
  • 2 c. all-purpose flour
  • 1 ¼ - 1 ½ c. whole wheat flour
  1. Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet.
  2. In a small saucepan, melt butter.
  3. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
  4. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
  5. When milk mixture is at temperature, add to yeast and honey; stir to combine.
  6. Add salt and egg, and stir until combined.
  7. Stir in all-purpose flour.
  8. Add 1 cup whole wheat flour, and stir in.
  9. Add remaining whole wheat flour until dough clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.
  10. With lightly floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
  11. Cover, and let dough rest for 10 minutes.
  12. Bake for 10-12 minutes, or until lightly golden brown.
If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.


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  1. says

    I like to bake, and I have made all sorts of bars, cookies and cakes. However, bread baking with yeast is out of my comfort zone. I would like to make these a day or two in advance. I am having company over, and baking is a messy process for me; I basically want to be able to pop these into the oven like frozen or storebought and have homemade taste.

    Do you know how to do that? Would I just make the dough up until the baking point and then place them in the refrigerator? Would it be better to freeze? When heating up, would I bake as directed? Any guidance would really make my meal! My father is borderline diabetic, and I am trying to make sure I serve more complex carbs when he comes over.

    • says

      I would make the dough up to step 10 and then freeze at that point. I would uncover, and let them sit out while the oven preheats to rise before baking. You may find that you need to add a few minutes. I haven’t baked these when frozen, and oven temps can vary. Also, if you’re going to freeze them, you’ll want to add a little extra yeast to the dough – about 1/4 tsp. or so.

      I wouldn’t put it in the fridge. Even though it will be a slower rise, the dough will continue to rise for that day or two in there, and you don’t want it to overrise.

      Hope that helps! If you have questions, please feel free to ask!

  2. Elaine says

    Hi. May I know why u heat up the milk since I stand yeast doesn’t require warm liquids to activate it? Also if doing this bread by hand is it necessary to knead longer to get to window pane? Does the time taken to roll into smaller buns affect the softness?

    • says

      Since these are quick rolls, we need the milk to be warm to help encourage the faster rising time. If the milk was cool or at room temperature, it would mean a slower rising time (and thus we wouldn’t get a 30 minute roll).

      Yes, if you’re kneading the dough by hand, you will need to knead it longer.

      I’m sorry, but I’m not sure what you mean by the smaller buns affecting the softness.

  3. Teresa says

    Can I just use all white whole wheat for this recipe? Also, I noticed for the white honey rolls you used 1/3 cup honey, but for these wheat rolls you only used two tablespoons? Just wondering why. They look delicious; thanks for sharing your recipe.

    • says

      I don’t see why you couldn’t use that. From what I understand, white whole wheat can be substituted cup for cup for whole wheat flour.

      Thanks! There’s really nothing more to it than I was going for a sweeter roll with the other recipe. If you have any other questions, please feel free to ask!

  4. Jocelyn says

    These are delicious rolls! I served them for Christmas dinner, and they were greatly enjoyed. At the risk of sounding ridiculous, I used a longer rise technique, so decreased the yeast to 1 T. They rose beautifully. Thanks so much.

    • says

      Thanks so much!! That doesn’t sound ridiculous at all! I’m glad you were able to adapt it for your needs! I hope you had a Merry Christmas, and thanks for the tips! =)

  5. Martin Kucera says

    I am a very novice baker, matter of fact, these were my first rolls ever. I don’t have the patience for ‘normal’ bread baking, so 30 minute rolls were the ticket.
    I need to know, are wheat rolls and bread always more dense than white, or am I doing it wrong? The flavor was great, but not as airy of a texture, that I would hope for. Also, would this recipe work for smaller size tea rolls?
    Will be trying your 60 minute roll recipe, next!

    • says

      Yes, wheat rolls do tend to be more dense. I think the more whole wheat flour the rolls have, the less airy they are. Also, since the rising time on those rolls is so short, they are a little heavier. You could add another 10-15 minutes to the rising time and end up with a roll that’s a little lighter.

      If you liked the idea, then I think you would like the 60 minute dinner rolls or my 60 minute cresent rolls (http://www.ihearteating.com/2013/11/18/60-minute-buttery-crescent-roll-recipe/). Both recipes are just as easy, but both produce a lighter roll, though the crescent rolls are probably the lightest of the three.

      I hope that helps! If you have any other questions, please feel free to ask.

  6. Janell Butts says

    well I am going to try this recipe….as any attempts in the past only resulted in mini civil defense weapons…wish me luck..my dog wouldn’t EVEN eat them…LOL

  7. Bakin' in Bermuda says

    OMG! I so didn’t think these were going to bake up in 10-12 mins but boy was I wrong! These are so quick and easy and everyone LOVES them! Thank you!

  8. Erin says

    Thank you so much for sharing such a great recipe! These rolls are a cinch to make & have gotten rave reviews from my friends. I use active dry yeast (just my personal preference) & they bake up perfectly every time! My live-in boyfriend can’t get enough of these… he’ll eat half a batch in one sitting. Recipes like these keep him thinking that I’m a domestic goddess. ;-)

    • kateheartseating says

      Thanks!! They are perfect for times when you’re rushed or just don’t feel like spending a lot of time make bread. =)

    • kateheartseating says

      Me too!! Seriously, fresh bread every day would be awesome! Thanks so much for hosting your awesome party each week, Karly!! =)

  9. says

    Wow those look good! I saw your thumbnail on the Thursday Treasures link party and had to check it out. Usually I’m a little nervous about breads and rolls – the rising and the yeast scare me… but I pinned this because I can totally manage 30 minutes! Thanks for sharing!!
    Happy Thursday,
    Ang, Juggling Act Mama

    • kateheartseating says

      Thanks so much for coming by!! Yeast used to scare me, too. These rolls are really easy, and if you have any questions, please feel free to email me. I’d be happy to help you out!! =)

    • kateheartseating says

      LOL! That’s sounds like my house! When it comes to the bread, it’s every man (woman and child) for himself. =)

  10. Jocelyn says

    These look wonderful, and I would really like to try them. However, I don’t usually purchase instant yeast. Can you tell me please how I would modify the recipe for good old active dry yeast? Thanks; I appreciate it!

    • kateheartseating says

      That’s a great question! I emailed you, but I also added a note to the recipe because I’m sure other people will have that question, too. Thanks!! =)

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