Warm bread with cold butter is one of my guilty pleasures. I actually made these honey whole wheat rolls thinking they’d be part of our Thanksgiving dinner. But they were so soft and delicious, they were gone in just over a day. A bit of honey and using Hodgson Mill’s White Whole Wheat flour made for an exquisite and irresistible texture. Nick and Bill each ate a couple for breakfast then again at dinner…and I found they made a perfect mid afternoon snack.
The bit of honey makes for a touch of sweetness…plus using the softer white wheat flour doesn’t weigh down the dough like the classic red wheat variety of whole wheat flour. If you haven’t been successful with baking whole wheat breads, be sure to try out white whole wheat flour…you get the benefits of traditional whole wheat with a lighter, sweeter and milder flavor. It’s a bit darker than all purpose flour…and can be substituted for any type of flour in your recipes. It worked perfectly in these scrumptious whole wheat rolls.
- 1 packet or 2¼ teaspoons instant yeast (Red Star Platinum Yeast preferred)
- 1 cup lukewarm water
- ¼ cup apple cider
- ¼ cup (1/2 stick) butter, cut into pieces
- 3 tablespoons honey (I used Manuka Doctor Honey)
- 1 cup all-purpose flour
- 2 cups Hodgson Mill's White Whole Wheat Flour
- 1¼ teaspoons salt
- ⅔ cup instant mashed potato flakes
- ¼ cup nonfat dry milk