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The amazing whole grain honey rolls I will probably never be able to eat again

There is no end to the sad feelings in my heart, when it comes to these amazing whole wheat honey rolls, I made a few days ago. But there’s no reason for you to feel sad. Go home and bake them right now!

The reason for my sadness is, that I discovered, that I’m probably severely allergic to honey. Honey allergy? Is there such a thing, you might ask. And the answer is –  unfortunately – yes.

I made these rolls from Averi Cooks last week. Amazeballs! But a few hours later, my skin started itching like crazy. My thought: What’s going on??? But then it went away again after a day or so.

Then a few days ago I made these whole wheat honey rolls, and the same thing happened. Ouch! My skin was on fire! And the next morning I woke up looking like Quasimodo. So I went to the doctor and got tested. I haven’t gottent he test results back yet, but I’m almost positive that it has to be the honey, because I’ve never had much hobey before, and it’s the only new thing I ate on the two days, where the allergy appeared. Sad face.

So, now it’s back to sugar, maple syrup and good old apple sauce for sweetening (at least untill I get my test results back on friday. I’ll tell you how it goes)… I think I’ll try to make a substute for honey in these roolls next weekend.

But… that shouldn’t stop you from making these rolls, cause they’re pretty amazing And my boyfriend ate a lot of them as well, and nothing happened to him, so you shouldn’t worry

I only baked half of the dough, so I had a bowl of dough left in the fridge, which I ended up baking yesterday and giving to a friend of mine.

I ended up serving the rolls with some of my homemade Nutella.

Whole grain honey rolls 2013-11-06 17:57:14 Soft and delicious whole wheat honey rolls.

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Prep Time
12 min

Cook Time
18 min

Total Time
2 hr 30 min

Prep Time
12 min

Cook Time
18 min

Total Time
2 hr 30 min

  • 1 cup water (luke warm)
  • 25 grams of active dry yeast
  • 3 eggs
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 3 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup of grains (I used a mix of sunflower seeds, linseeds, cracked wheat, rye and sesame seeds)
  • 1 egg (for brushing)


  • Pour the water in to a large bowl and add the yeast. Mix with a wooden spoon untill dissolved.
  • Add the eggs, salt, olive oil and honey. Mix.
  • Add the whole wheat flour, one cup at a time, and mix. add grains and mix.
  • Add all-purpose-flour little by little, untill you have dough that’s firm but still a little moist.
  • Turn on your oven and let it heat for two-three minutes, then turn it off (!). Cover the bowl of dough with a towel and place it in the oven. Let it rise for two hours.
  • Remove dough from oven. You can now choose to either bake – or put the dough in the fridge and let it wait there, untill you want to bake it.
  • Preheat oven to 190 degrees Celsius (375 degrees F).
  • Place balls of dough on a prepared baking sheet, and brush with egg wash.
  • Bake for 15-18 minutes