These super easy to make Eggless Honey Whole Wheat Rolls are tender, fluffy and moist. Use for sandwiches, sliders, or alongside your favorite meal.
They will also be a fun twist on school lunches. Fill them with cheese, ham, tuna salad, chicken salad, etc. Your kid will thank you!
Eggless Honey Whole Wheat Rolls Recipe
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 is 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 roll.
This 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!
How to Make Eggless Honey Whole Wheat Rolls
- Make the dough. Continue reading below to learn how to make this dough recipe.
- Cover the dough and let it rise. The dough rises in about 1-2 hours
- Punch down the dough to release the air and shape into rolls.
- Let the rolls rise again for about 30 minutes or until puffy.
- Bake for 20 minutes until golden brown.
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.
How to Freeze Eggless Whole Wheat Bread Rolls
These Eggless Whole Wheat Rolls is freezer-friendly! To freeze them let the rolls cool completely, then place them in a freezer plastic bag and freeze for up to 1 month.
How to Thaw Eggless Whole Wheat Bread Rolls
To thaw, take it out of the freezer and let it come to room temperature, about 1-2 hours.
How to Reheat Eggless Whole Wheat Bread Rolls
Wrap the bread in foil and place it in an oven heated to 400º for about 5 minutes.
Sign up with your email address to receive egg-free recipes.
Can I make this Eggless Whole Wheat Rolls recipe ahead?
Yes! 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!!
- Easy Eggless Cinnamon Rolls
- Soft No-Knead Eggless Dinner Rolls
- BEST Eggless Banana Bread
- Eggless Pumpkin Bread
Eggless Honey Whole Wheat Rolls
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 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)
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 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.
- 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.
- Easy Eggless Cinnamon Rolls
- Soft No Knead Eggless Dinner Rolls
- BEST Eggless Banana Bread
- Eggless Pumpkin Bread
Nutrition
-
- Stand Mixer
-
- Kitchen Scale
-
- Measuring Cups and Spoons Set
-
- Pastry Brush
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
Disclosure: This is a sponsored post in partnership with the 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.
Originally posted August 2016, photos replaced in August 2019 and post content edited to add more helpful information, no change to the recipe.
