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Eggless Honey Whole Wheat Rolls and a bottle of honey

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
Keyword bread, cinnamon rolls, eggfree, Eggless, wholewheat
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


  • 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 gr) Active Dry Yeast (1 envelope or packet) 
  • 3 tablespoons honey
  • 2 tablespoon (36 gr) unsalted butter, melted
  • 2 ½ (350 gr) all-purpose flour or  bread flour
  • 2 ½ (350 gr) 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)


  • 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 mixture is foamy.
  • Mix flours and salt in a big bowl.
  • Add butter to the yeast mixture. Turn on the stand mixer on low speed. Slowly add the flour mixture, keep beating until the dough pulls away from the bottom of the bowl and a dough forms. Continue kneading the dough on low speed for 5-8 minutes until smooth and pliable. NOTE: If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. 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 hour at room temperature, or until double in size. When the dough is ready, punch it down to release the air. 
  • Dust your work surface with a little flour and turn the risen dough out on top; punch it down to release the air. Divide the dough into 16 pieces. Shape each piece into a smooth ball. I do this entirely in my hands, so take one piece 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, and let rest for 30 minutes or until puffy.
  • 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. Optional: Brush the tops of the rolls with melted butter, for a softer, richer flavored crust.


YEAST: I like to use Active Dry Yeast. 
What are the differences between Active Dry Yeast and RapidRise® Yeast?
  • Active Dry Yeast needs to be dissolved in warm water before using while RapidRise® Yeast can be added with the dry ingredients. 
  • Active Dry Yeast needs 2 rising steps while RapidRise® Yeast needs just one resting time (about 10 min) and then shape and let it rise until double in size. 
  • If you use RapidRise® Yeast you need to add warm liquids to the recipe in order to activate the yeast. 
  • RapidRise® Yeast is the same as Bread Machine Yeast and Instant Yeast. 
Freeze: Let the rolls cool completely, then place them in a freezer plastic 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, 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.  
Looking for more eggless bread recipes? Try these!!
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


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