Honey Whole Wheat

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Honey Whole Wheat to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Honey Whole Wheat, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• PAN ROLLS
• (PICTURED BELOW)
• nancye thompson, paducah, kentucky
• With their pleasant wheat flavor and a honey of a
• glaze, these rolls impress my guests. Every time
• I take them to potluck dinners, I come home with
• an empty pan.
• 4 to 5 cups bread flour
• 1/4 cup sugar
• 2 packages (1/4 ounce each) active dry
• yeast
• 1 teaspoon salt
• 1 cup milk
• 1 cup butter, cubed
• 1/2 cup water
• 2 eggs
• 2 cups whole wheat flour
• HONEY BUTTER:
• 1 cup butter, softened
• 7 tablespoons honey
• HONEY GLAZE:
• 2 tablespoons honey
• 1 tablespoon butter, melted
• 1 In a large mixing bowl, combine 2 cups
• bread flour, sugar, yeast and salt. In a small
• saucepan, heat the milk, butter and water
• to 120°-130°. Add to dry ingredients; beat
• just until moistened. Beat in eggs. Stir in
• whole wheat flour and enough remaining
• bread flour to form a soft dough. Turn onto
• a floured surface; knead until smooth and
• elastic, about 10 minutes. Cover and let rest
• 15 minutes.
• 2 Divide dough into thirds. Roll each portion

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

into a 20-in. rope

Step 2: Technique & Execution

Cut each into 20 pieces; shape each into a ball

Step 3: Technique & Execution

Grease three 9-in. round baking pans; arrange 20 balls in each pan

Step 4: Technique & Execution

Cover and refrigerate overnight. 3 Let rise in a warm place until doubled, about 1-1/4 hours

Step 5: Technique & Execution

Bake at 350° for 18-22 minutes or until golden brown

Step 6: Technique & Execution

Meanwhile, in a small mixing bowl, cream butter