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Eggless Honey Whole Wheat Rolls in a bread basket with a blue kitchen towel.
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Eggless Honey Whole Wheat Rolls

These super easy to make Eggless Honey Whole Wheat Rolls are tender, fluffy and moist. Use for sandwiches, sliders, or alongside your favorite meal. 
Course Bread, Side Dish, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Rising time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 16 rolls
Calories 44kcal

Ingredients

  • 1 1/3 cup (320 ml) warm whole milk (about 110º F)
  • 1 cup (240 ml) warm water (about 110º F)
  • 2 ¼ teaspoons ( 7 g) Active Dry Yeast (1 envelope or packet) 
  • 3 tablespoons honey
  • 2 tablespoon (36 g) unsalted butter, melted
  • 2 ½ cup (350 g) all-purpose flour or  bread flour
  • 2 ½ cup (350 g) whole wheat flour
  • 1 ½ teaspoon kosher salt
  • Whole milk for brushing
  • Black sesame seeds (optional)
  • Pretzel salt or coarse sea salt for sprinkling (optional)

Instructions

  • Whisk the warm milk, water, yeast, and honey in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-8 minutes until the mixture is foamy. Note: if using instant yeast, you don't need to wait; just go to the next step.
  • Add all-purpose flour (or bread flour) and whole wheat flour; mix on low speed until the dough pulls away from the bottom of the bowl and a dough forms, about 3 - 4 minutes. Note: if using instant yeast, you need to add the yeast along with the flours.
  • Add butter; mix until incorporated, about 2 - 3 minutes. Then, increase the speed to medium and continue kneading the dough on low speed for 5-8 minutes until smooth and pliable. Note: If you do not have a stand mixer, you can mix this dough with a large wooden spoon or rubber spatula and then knead with your hands over a clean surface. It will take a bit of arm muscle, but it's doable.
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl. Cover and let rise for 1-2 hours in a warm place, or until double in size. When the dough is ready, punch it down to release the air. 
  • After the dough has doubled in size, dust your work surface with a bit of flour and turn the risen dough out; gently punch it down to release the air. Divide the dough into 16 pieces. Shape each piece into a smooth ball. I do this entirely with my hands, so take one piece and just roll the dough against the counter until round and smooth.
  • Grease a large baking sheet.
  • Place the balls on the prepared baking sheet, cover them, and let them rest, in a warm place, for 30 minutes or until puffy.
  • Preheat oven to 425º F (218º C).
  • Brush each roll generously with whole milk, then sprinkle with sesame seeds and pretzel salt, if desired.
  • Bake for 20 minutes until the rolls are golden brown and baked through. Remove them from the oven, and transfer them to a rack to cool. Optional: Brush the tops of the rolls with melted butter for a softer, richer flavored crust.

Notes

 
Yeast: If you use instant yeast, you don't need to activate it. Just mix with the dry ingredients. 
Freeze: Let the rolls cool completely, then place them in a plastic freezer bag and freeze for up to 1 month.
To thaw: the frozen bread, take it out of the freezer and let it come to room temperature for 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.
Overnight Instructions: Prepare the recipe through step 7. Cover the shaped rolls tightly and refrigerate for up to about 12 hours. Remove the rolls from the refrigerator 2 -3 hours before baking, and let them rise again over the counter. Then bake as instructed.  
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 241mg | Potassium: 43mg | Fiber: 1g | Sugar: 4g | Vitamin A: 77IU | Calcium: 23mg | Iron: 1mg