Honey Wheat Sandwich Rolls

We made these rolls yesterday and loved them; soft and squishy with a touch of sweetness. They even kept great overnight in a pyrex container!

I plan on making them every couple weeks for quick and easy lunch and/or dinner rolls, they are also supposed to freeze well. Next time I will cut the honey a little though, I found them a bit too sweet but I am not really a fan of sweetened bread to begin with

These can be made in a bread maker using the dough cycle or in your stand mixer with a dough hook

Honey Wheat Sandwich Rolls

1 1/4C warm milk
1 egg, beaten
2T butter, softened
1/4C honey
3/4tsp salt
2 3/4C bread flour
1C whole wheat flour
1 1/4tsp yeast

Place all your ingredients in your bread maker or stand mixer bowl as directed by your bread maker or, if using a mixer put your wet ingredients + yeast in first and then your dry

Set your bread maker to the dough cycle and leave it. If using a mixer, using your dough hook mix/knead for 10-15 minutes (though admittedly, I only did it for maybe 5), stop to make sure all the flour is off the bottom of the bowl and then allow to rise until doubled

When the dough cycle is done or your dough has doubled in the mixing bowl turn dough out onto a lightly floured surface and roll to 3/4 inch thick. Cut rolls to your preferred size using a knife or round biscuit cutter and then allow to rise until doubled again on your baking sheet or stone (be sure to preheat the stone slightly as it will be pretty cold otherwise, preheating helps with the rising). We ended up with 12 good sized sandwich rolls

Bake at 350F degrees for 10-15 minutes. We prefer our bread a little squishier so we went with 10 minutes and it was perfect for our tastes

Allow to cool or dig into them with your favorite butter! We used ours for our ham sandwiches but we also plan to use them for hamburgers and will shape them into hotdog buns too. We will also be experimenting with the flour ratios to make them a little healthier with more whole wheat

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