Honey Wheat Rolls- just in tine for thanksgiving!

                      Overnight Honey Wheat Rolls

      These rolls you make ahead of time, place in fridge overnight and back the next morning. No kneading involved. Most of the time when a recipe calls for the dough to rise over night in the refrigerator it does, however mine did not so a few ways to remedy that. 1- Proof your yeast before making the dough to make sure it's good, I found out the hard way. My 1st batch didn't not turn out. 2- If it still didn't rise over night, turn on oven to about 375 and place bowl ontop of oven with a warm towel over and let it set and rise for a few hrs while your prepping other things. 3. Try letting it rise and making them the same day. If your not a bread maker you will understand why I made these ahead of time. On my 3rd batch in 3 days to make them prefect. Getting the dough to rise is near impossible for me but each try they are better, more fluffy and super tasty! Worth the time to try and bake!

1pkg active dry yeast
1-1/4 c water divided (110-115) degrees. This is important.
2 egg whites
1/3 c honey
1/4 c canola oil
1tsp salt
1-1/2 c whole wheat flour
2-1/2 all-purpose flour

Directions-
In a small bowl dissolve yeast in 1/4 c water (Proof your yeast). In a lg bowl best egg whites till foamy. Add yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Best on med for 3 min.beat until smooth. Stint in enough all-purpose flour to forms soft dough (dough will be sticky). Cover and refrigerate overnight.

Punch dough down (if it has risen, if not flow my directions above). Turn onto a floured surface, divide in half. Shape each portion into 9 balls. To form knots, roll each ball into 10in ropes, tie into knot and tuck ends.

Place rolls on baking sheet about 2in apart. Cover and set aside to rise again (double in size, 50min).
Bake at 375 for 10-12 min or until golden brown.