Monday, November 1, 2010

Honey Wheat Sandwich Rolls

Honey Wheat Sandwich Rolls adapted from this Allrecipes recipe

I copied the nutrition facts from the original recipe -- my amendments should have even less fat, saturated fat and more fiber. They are soft and delicious, and reasonably healthy. I am not watching saturated fat or cholesterol, so I don't mind the egg since it provides good protein.

I made them into 12 rolls, and I think they were too big. Maybe would do 16 next time. Original recipe calls for 14.

  • 1 1/4 cups warm milk
  • 1 egg, beaten
  • 2 tablespoons brummel and brown, softened
  • 1/4 cup honey
  • 3/4 teaspoon salt
  • 2 cups bread flour
  • 1 3/4 cup whole wheat flour
  • 1 1/4 teaspoons bread machine yeast
  • More brummel and brown for spreading.


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
  2. When dough cycle has finished, turn dough out onto a lightly floured surface and divide into desired number of balls (12 makes for large buns -- I would try 16 next time). Use your hands to shape the divided pieces into balls and sort of flatten them (the original recipe said roll dough to 3/4 in thickness). Place on lightly greased cookie sheets (used a butter flavored pam); cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  3. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Nutrition facts are for 14 rolls:
Serving Size1/14 of a recipe
Servings Per Recipe14

Amount Per Serving
Calories from Fat42

% Daily Value *
Total Fat 4.7g7 %
Saturated Fat 2.6g13 %
Cholesterol 26mg9 %
Sodium 163mg7 %
Potassium 110mg3 %
Total Carbohydrates 31.9g10 %
Dietary Fiber 1.8g7 %
Protein 5.8g12 %
Sugars 6.1g
Vitamin A3 %
Vitamin C<>
Calcium4 %
Iron17 %
** Thiamin27 %
Niacin30 %
Vitamin B64 %
Magnesium8 %
Folate36 %

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