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Light Honey Wheat Rolls

Light Honey Wheat Rolls

Calories 109 (18% from fat)
Fat 2.1 gram
Saturated Fat 0.7 gram
Trans Fat 0 gram
Cholesterol 9 mg.
Sodium 129 mg.
Carb. 16 gram
Fiber 1.4 gram
Sugar 0.2 gram
Sugar Alcohol 2.8 gram
Protein 2.8 gram


2 packages (.25 ounces each) active dry yeast

1 3/4 cups warm water
(110 degrees Fahrenheit or 45 degrees Celcius)

1/2 cup Splenda

2 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)

1 tsp. salt

1/4 cup light butter
(We used Land O Lakes Light Butter.)

1 large whole egg, beaten

fat free buttery spray

2 1/4 cups white whole wheat flour

2 1/2 cups all-purpose flour


1/4 cup light butter
(We used Land O Lakes Light Butter.)

2 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)

Bread is one of those things many people think are too difficult to make on their own. But with this recipe, you can make them in advance, partially cook and freeze them. Then when you're ready, pop them in the oven to finish them off.

This recipe has 40% less calories, half the fat and less than 10% of the sugar found in whole wheat biscuits you get out of a can. The taste is a delicate flavor with a hint of honey.

1. Pour the yeast and warm water in a large bowl and whisk together. Then let stand until the water turns creamy, about 10 minutes.

2. Whisk or stir the next six ingredients into the bowl, Splenda, sugar free honey, salt, light butter, egg and white whole wheat flour. Then stir in the all-purpose flour, about 1/2 a cup at a time, until the dough pulls away from the sides of the bowl.

3. Lay down a large piece of parchment paper and lightly dust with flour. Pour the dough onto the parchment paper and knead until smooth and elastic. That should take about 8-10 minutes.

4. Lightly coat a large bowl with the buttery spray, place the dough in the bowl and turn to coat. Then cover the bowl with a damp cloth and let it sit in a warm place until the dough doubles in volume. That's about an hour.

5. Punch down the dough, cover it with the damp cloth again and put it back in a warm place. The dough should double again in about 30 minutes.

6. Lightly spray 24 muffin cups. Then punch down dough again and divide into 2 equal portions. Roll and form each half into a rectangle that 6 inches wide and 14 inches long. Cut that in half.

7. Cut each half into 6 strips, roll those strips into spirals and place them in the muffin cups. You'll end up with 24 strips going into 24 muffin cups.

Step One
Step Two
Step Three

8. Heat the remaining 1/4 cup of butter and 2 tablespoons sugar free honey in the microwave, stir together and brush over the tops of the muffins. Set the muffins aside, uncovered, and let them rise for about 45 minutes, until they've doubled in bulk.

Step Four

9. Preheat oven to 400 degrees Fahrenheit. Bake for 12 to 15 minutes, until golden brown. Then remove them from the oven and serve.

10. If you're making them for another day, only bake for 8 minutes, let them cool and put them in freezer safe bags. When you want them, thaw and finish the baking process for about another 4 minutes.

Yield: 24 Servings - Each Roll is a Serving

Light Honey Wheat Rolls 

This is a Freezer Friendly Recipe!

Cook for only 8 minutes, then let cool, bag and freeze. When you want rolls, simply finish off the baking process.

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