Tuesday, December 13, 2011

Bread: Carol's Sweet Rolls & Ryan's Honey Wheat Version

My mother-in-law makes sweet buns that are fantastic and are a staple of the holiday season. A holiday season a few years ago, the husband acquired her sweet bun recipe. His are not quite the same as hers, and because we like whole wheat bread better, he adjusted the recipe for a honey wheat version. The recipe posted here is what the husband makes, with the honey wheat variation given at the end (in a very non-exact way). Enjoy!
Carol's Sweet Roll

Honey Wheat Sweet Buns

Carol's Sweet Rolls
1 yeast packet in ¼ cup water
1 cup sugar
½ stick butter, melted
2 eggs beaten
1 teaspoon salt
2 cups lukewarm water
7 cups flour


  1. Prepare the yeast in warm water according to yeast packet temperature directions.
  2. Mix the sugar and salt into 4 cups of flour. '
  3. Mix the butter, eggs, and water. Check to be sure the temperature of the wet ingredients is within 80-90ºF.
  4. Mix the yeast and wet ingredients into the flour mixture.
  5. Using the dough hook, knead to mix. Add 1 cup of remaining flour at a time, kneading to fully mix until all flour has been added.
  6. Let dough raise in an oiled bowl in a warm location, covered by a tea towel, until it has doubled in size.
  7. Oil heavy sheet pan. Preheat oven to 350ºF. Tear off small handfuls of dough. Roll each piece into a ball, and place on the oiled pan.
  8. Let rolls raise in a warm location covered until rolls have grown to adequate size. At least 30 minutes, an hour is better.
  9. Bake for 15-20 minutes, until golden brown.
  10. Remove from pan onto racks and brush with melted butter.

Ryan's Honey Wheat version of Carol's Sweet Buns
Ingredients and Directions:
Use whole wheat flour and honey. Top with rolled oats.

Other Notes:

  • Makes a few dozen rolls. 
  • For sweeter buns, don't add the sugar until after all the flour has been added.
  • Pin It

No comments:

Post a Comment