Overnight Whole Wheat Rolls

1. 1

   In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, honey, salt, eggs, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.

2. 2

   Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. 3

   Punch dough down. Cover and refrigerate overnight.

4. 4

   Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 15x8-in. rectangle. Brush with remaining butter to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 15 rolls.

5. 5

   Place rolls, cut side up, in greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes.

6. 6

   Bake at 400u00b0 for 8-10 minutes or until golden brown. Remove from pans to wire racks. Brush with additional butter. Cool.

* Per serving · 4 servings · Values may vary.

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