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Ingredients
| all-purpose flour (unsifted): 4 1/2 cups |
| whole wheat flour: 2 cups |
| active dry yeast: 2.25 oz |
| salt: 1 Tbl |
| lemon peel: 1 Tbl |
| honey: 1/3 cup |
| salted butter: 1/4 cup |
| water: 2 3/4 cups (hot) |
| cornmeal: 3 Tbl |
| eggs: 1 (white) |
| water: 1 tsp |
| vegetable oil: 2 Tbl |
Honey Wheat Rolls
Credit: Food.com
User rating:
-
Prep Time
2880 min -
Cook Time
15 min -
Servings
30 serving(s)
Tags
- combine 2 cups white flour , yeast , finely grated lemon rind in large bowl
- stir well to blend
- add honey and butter
- add hot tap water
- beat 2 minutes add 1 cup wheat flour
- beat 1 minute
- stir in remaining wheat flour and salt
- then gradually add enough flour to make a soft dough
- turn out on floured board to knead
- knead 10 minutes
- put in greased bowl
- cover
- let rest 20 minutes or until doubled
- knead down
- divide dough into 30 equal pieces
- shape into ovals
- place on greased baking sheets
- brush with oil
- sprinkle with corn meal
- refrigerate 2 to 24 hours
- remove from refrigerator 10 minutes while preheating oven
- brush with egg white mixed with teaspoon water
- bake in 400 degree oven 15 minutes or til done.