Happy Wednesday! Let’s celebrate this halfway-through-the-week occasion with bread!
My sister introduced me to these SUPER MAGICAL 30 minute rolls years ago. And they’re literally the only roll recipe I’d ever make. I mean, how can you ever go back to making rolls that take 5 hours when these only take 30 minutes?! Exactly.
This is my take on those rolls that I’ve been making for so long – and I LOVE them. They are so wholesome, nutty, fluffy, and delicious. I’ve noted substitutions in the recipe in case you want to swap out certain ingredients – but the one thing that really won’t work is trying to make these gluten-free. I’m sorry!!
I hope you love these rolls as much as we do – and be sure to leave a comment down below or shoot me an email if you try them!
- 1 c + 2 T hot water
- 2 T yeast
- ¼ c honey (can be substituted with ¼ c white sugar)
- 5 T salted butter, melted (can be substituted with ⅓ c canola oil)
- 1 egg
- 1 t fine sea salt (increase to 1½ t if using canola oil)
- 2 c white whole wheat flour (can substitute with regular whole wheat flour OR all-purpose flour OR bread flour)
- 1½ c bread flour (can be substituted with all-purpose flour)
- Preheat oven to 400. Lightly grease a baking sheet or 9x13 pan.
- Combine water, yeast, honey or sugar, butter or oil, and egg in a large bowl fitted for a stand mixer. Whisk until combined. Let rest for ten minutes.
- Add in salt and flours, and knead with a dough hook for 3-5 minutes.
- On a clean, lightly floured surface, lightly knead the dough with your hands to form into a ball. Divide into sixteen evenly shaped balls. I like to do this by cutting the dough into four equal pieces, then cutting each of those in half, then cutting each of those in half - which will make sixteen. Hopefully that makes sense! I know they will seem small, but they will rise. Pinch the bottoms of each piece of dough and roll into a ball.
- Place the dough balls onto the baking sheet or inside the 9x13 pan, cover with plastic wrap, and let rest for 15 minutes.
- Bake for 10-12 minutes, until lightly golden brown on the tops and cooked through. The rolls take a couple minutes longer in the pan to cook than on the baking sheet, so be mindful of that. These rolls are best enjoyed the day they are made.