Yields 24 rolls  

We made these for Thanksgiving and they disappeared in seconds. Fun and easy to make, and the smell of fresh baking bread is irresistible.


  • 2 Tb. dry yeast

  • 1/2 c. warm water

  • 1/2 c. butter, softened

  • 1/4 c. honey

  • 3 eggs

  • 1 cup buttermilk or milk

  • 4-1/2-5 cups red fife whole wheat flour

  • 1-1/2 tsp. salt


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  1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.

  2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.

  3. Add 4-1/2 cups of whole wheat flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.

  4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.

  5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.

  6. Let rise, covered for 1 hour.

  7. Preheat oven to 350 degrees.

  8. Bake for 20-25 minutes until golden brown.

  9. Brush the tops with butter when they come out of the oven.

  10. Wait until they have cooled a bit, but still warm, pull apart and serve.

recipe from An Oregon Cottage