30 Minute Honey Whole Wheat Rolls

These rolls are just too good. Whenever I make these I seem like the best housewife in town, but little do they know it took just minutes to put together. These are also perfect for Rosh Hashanah since they are sweetened and topped with honey, which makes them extra special.

30 Minute Honey Whole Wheat Rolls
Makes 12 rolls
1 cup warm water
2 Tb dry yeast 

1/4 cup honey, plus extra for coating

1/4 cup olive oil, plus extra for forming
1 egg
1 teaspoon sea salt
3.5 to 4 cups whole wheat flour
Preheat oven to 350F. Spray a 9×13 pan with oil.
In a bowl mix together the warm water, yeast, and honey. Let sit a few minutes till it starts to bubble a bit.
Next, add in the oil and egg. Mix.
Add in the flour and salt and mix till the dough is well combined and only a little sticky.
Add more flour if you feel it is too sticky. Do not add too much or the rolls will be dry.
Oil your hands and separate the dough into 12 pieces. 
Roll them into balls and place in the pan.
Let them sit for about 5 minutes. You can egg them but you do not need to.
Place in the oven for 15-20 minutes.
Once they come out brush honey over the tops.
These rolls are best fresh out of the oven. If you want to make them in advance that should be fine, but I recommend you warm them up before serving.

Hope you enjoy this recipe.
Shana Tova Umesukah- Have a Sweet New Year!

Butternut Squash Kugel (whole wheat/naturally sweetened)

Wow, I have been off this blog for quite some time. Did you miss me?
This summer has been a busy one for us. We moved to a different neighborhood and between a new home and new schools for my kids, life got too busy to work on healthy recipes. I am still not fully settled in, but with Rosh Hashanah (Jewish New Year) in just a few days I thought i’d stop by to share some great healthy recipes perfect for the holiday.

Some great ideas are:
Creamy Carrot Zucchini Soup

Butternut Squash Red Lentil Soup
Real Honey Cake

Healthy Apple Pie

And a new favorite here- Healthy Butternut Squash Kugel

Butternut Squash Kugel
1 heaping cup of butternut squash puree
2 TB melted coconut oil
1/2 cup whole wheat flour
2 medium eggs
1/4 cup maple syrup
2 TB nondairy milk of choice
1/2 tablespoon cinnamon, divided

Preheat oven to 350F. 
Mix together all the ingredients just using half of the cinnamon. Pour into an oiled 9×6 pan. Sprinkle the rest of the cinnamon on top.
Bake for 30 minutes until firm. I like to serve this warm. Cut into squares and enjoy!

Oh, and you will want to probably double this recipe.

I hope to be back with another recipe soon (hope is the key word here!).