Honey-wheat dinner rolls from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 133) by America's Test Kitchen Editors

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Notes about this recipe

  • Shewi128 on September 18, 2023

    This was my 2nd time making these, and I didn't do the foil under the rolls. They were a little sticky, but still released from the pan. They were definitely soft, so expect to add a little bit of flour during the kneading and shaping. The rolls end up pretty large as well. Definitely recommend this recipe.

  • clawsgirl on November 25, 2016

    These rolls were really awesome. They were fluffy and flavorful, definitely not your generic white dinner roll. I let them rise for close to 16 hours after shaping, and they weren't sour at all, like some long rise breads come out to be. My only problem was with shaping. The instructions say to "form into rough ball by stretching dough around your thumbs and pinching edges together so that top is smooth." These pieces were rectangular in shape, so I didn't understand what they meant by "stretch dough around your thumbs". Lengthwise? Widthwise? This led to my rolls being oddly shaped and not perfectly smooth. Furthermore, the honey flavor was a bit muted. That could've been due to the long rise or simply because my honey doesn't have a very assertive flavor. Either way, will definitely add more honey next time. Oh, and this dough seemed very wet. I don't have a stand mixer, and so kneading by hand was not fun. Regardless, these were delicious rolls and I'd definitely make them again.

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