Sage Honey Wheat Rolls
Prep Time:
20-30 Minutes
Rest Time
2 hours for proofing
Cook Time:
25-30 Minutes
Serves:
16 Rolls
Level:
Beginner
About the Recipe
There’s a quiet kind of magic that happens when sage meets honey in a bowl of warm wheat dough. The kitchen fills with an herb‑laced sweetness, the kind that drifts through the house like a promise of comfort. As the rolls rise and turn golden, they carry with them the softness of slow mornings, the grounding scent of the garden, and the gentle sweetness of home. These sage honey wheat rolls aren’t just bread—they’re a small, fragrant pause in the day, meant to be torn open and savored while the world softens around you.
Ingredients
2 1/4 tsp active dry yeast
1 cup warm water (between 95 and 115 degrees Fahrenheit)
1 1/4 cup warm water
1/3 cup of honey
1/2 cup of melted butter
1 TBSP salt
3 cups whole wheat flour
4 cups all-purpose flour
1 TBSP dried sage
The Recipe!
Step 1: Activate the yeast.
Dissolve the yeast into the 1 cup of warm water. Let it sit for 5-10 minutes or until small bubbles appear.
Step 2: Mix
Mix together in a large glass bowl the yeast mixture, the warm water, honey, melted butter, salt, whole wheat flour, and sage. Once the ingredients are incorporated, mix in the all-purpose flour, one cup at a time until well incorporated,
Step 3: Knead the dough.
Place the dough on a floured surface. Knead for 10 minutes, or until the dough is smooth and elastic. Placed into a floured bowl. Cover with a towel and let sit at room temperature or until doubled in size.
Step 4: Cut and shape.
Once again, place the dough on a floured surface. Cut into 16 equal pieces. Roll each of the pieces into balls. Place the balls onto a baking sheet that has been lined with parchment paper.
Step 5: Final proofing.
Cover the dough with a towel and let them rest at room temperature for 1 hour or until doubled in size.
Step 6: Baking and cooling.
Preheat the oven to 375 degrees Fahrenheit. Take the towel off of the rolls. Once he oven in preheated, put the rolls into the oven for 25-30 minutes, or until they are golden brown and sound hollow when tapped. After they are done baking, let them cool for 10 minutes on a cooling rack. Lastly, enjoy!