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When your family asks you to bring something to share at dinner, tell them you'll bring Honey Wheat Pan Rolls. They'll love them, and you will, too!

Honey Wheat Pan Rolls

Easy honey wheat rolls baked in two 9 x 13 pans. Your house will smell so good!

Servings 2 dozen rolls


  • 1 1/2 cups warm water
  • 2 Tbsp. yeast
  • 1/4 cup honey
  • 1 Tbsp. salt, scant
  • 1/2 cup melted butter, cooled
  • 3 eggs, room temp
  • 3 cups wheat flour
  • 3 cups white flour, or more


Dissolve the warm water, yeast, and honey together. Wait 5 or so minutes until it starts to get foamy.

Add salt, butter, and the 3 eggs.

Next, add the wheat flour, one cup at a time, stirring after each addition.

Add the white flour, one cup at a time, stirring after each addition. (If you’re baking on a humid, rainy, or snowy day, you may need more than 3 cups of the white flour.)

When the dough is too hard to stir with a wooden spoon, it’s time to knead. Knead the dough on a floured surface for 8-10 minutes.

Place the dough in a greased bowl, cover the bowl with a towel, and let the dough rise in a warm place for an hour.

Punch the dough down, divide the dough into 24 balls, and shape into rolls. Then place the rolls in two greased 9×13 pans. The dough should not be touching yet.

Let the rolls rise in a warm place for 30 minutes (or until the sides of the rolls touch).

Bake the rolls for 20-25 minutes at 350 degrees.