These super easy to make Eggless Honey Whole Wheat Rolls will be a fun twist on school lunches. Fill them with cheese, ham, tuna salad, chicken salad, etc. Your kid will thank you!
It’s been a while since my last recipe and so much has transpired. First of all, we take a well-deserved summer vacation. We went to Marco Island, FL. If you haven’t been there I highly recommended. It is a very peaceful island – perfect when you want to disconnect from the world. Well…if you follow me on Instagram you might had seen my Insta Stories so I wasn’t totally disconnected. Then I went to NYC with The National Honey Board to promote the back to school recipes I developed for them. After NYC I had a media tour in DC.
And taking of back to school!!
Can you believe it’s just around the corner? We’re trying to soak up this last little bit of summer as much as possible, but it feels like the official start of fall is already upon us.
So now that we, moms, are getting ready to Back-to-School lunches I wanted to share this Eggless Honey Whole Wheat Rolls recipe, which are perfect to take our kids’ lunch to the next level.
In my opinion, there’s nothing quite like homemade bread! And these Eggless Honey Whole Wheat Rolls won’t disappoint. Now imagine, how different the humble sandwich becomes when made with a homemade whole-grain bread recipe.
The recipe makes 16 rolls depending on how big you make them. But what I love most about these rolls is that they freeze well, so I’ll have fresh bread stored in my freezer for whenever I need it! What I do is after baking the rolls, I let them cool completely, then I place them in a freezer plastic bag for up to 1 month. To thaw the frozen bread, I take it out of the freezer and let it come to room temperature, about 1-2 hours. To reheat, I wrap the bread in foil and place it in an oven heated to 400º for about 5 minutes. Extra tip: Brush the tops with melted butter, for a softer, richer flavored crust. Yum!
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- 1 1/3 cup warm whole milk about 110º F
- 1 cup warm water about 110º F
- 2 ¼ teaspoons yeast
- 3 tablespoons honey
- 2 tablespoon butter melted
- 2 ½ all purpose flour
- 2 ½ whole wheat flour
- 1 ½ teaspoons kosher salt
- Whole milk for brushing
- Sesame seed optional
- Pretzel salt or coarse sea salt for sprinkling (optional)
Combine milk, water, yeast, and honey in the bowl of a stand mixer. Let sit 5 to 10 minutes until mixture is foamy. Add butter and set aside.
Mix flours and salt in a big bowl.
Add slowly the flour mixture to the milk-yeast mixture with mixer running on low (hook attachment) until the dough pulls away from the bottom of the bowl and a dough forms. knead dough on low speed for 3-5 minutes until smooth and pliable.
Place the dough in a lightly grease bowl. Cover and let rise for 2 hours at room temperature.
Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 16 pieces. To shape into rolls, roll the dough against the counter until round.
Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.
Preheat oven to 425º F.
Brush each roll generously with whole milk, then sprinkle with sesame seeds and pretzel salt, if desired.
Bake 20 minutes until rolls are golden brown and baked through. Remove them from the oven, and transfer to a rack to cool.
Make Ahead Tip: after baking the rolls, let them cool completely, then place them in a freezer plastic bag for up to 1 month. To thaw the frozen bread, take it out of the freezer and let it come to room temperature, about 1-2 hours. To reheat, wrap the bread in foil and place it in an oven heated to 400º for about 5 minutes. Extra tip: Brush the tops with melted butter, for a softer, richer flavored crust.
For more information about National Honey Board click here. Para español haz click aquí.
Disclosure: This is a sponsored post in partnership with National Honey Board, all opinions expressed are my own as always. Thank you, though, for supporting them and the other brands which help make this site possible.