Eggless Honey Whole Wheat Rolls Recipe Highlights
So if you are something like me, you are always struggling with school lunches. That is the reason, I wanted to share this Eggless Honey Whole Wheat Rolls recipe, which is perfect for taking 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. These eggless whole wheat rolls are super easy-to-make, tender, fluffy, and flavorful. And the best part is that you only need a few simple ingredients. 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 whenever I need it!
Milk: For baking, I like to use whole milk. However, you can use any milk you have handy. Yeast: For this recipe, I use Active Yeast. But you can totally use instant yeast, in that case, since it doesn’t need to be activated; just mix it with the dry ingredients. Honey: These are honey buns, so don’t skip the honey! Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Flours: You’ll need all-purpose flour or bread flour and whole wheat flour. Make sure to measure accurately. A kitchen scale is the best way to measure your ingredients, in my opinion. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Black sesame seeds and pretzel salt or coarse sea salt for topping (optional)
Differences between Active Dry Yeast and RapidRise® Yeast (Instant Yeast)
Active Dry Yeast needs to be dissolved in warm water before use, while RapidRise® Yeast (instant yeast) can be added with the dry ingredients. Active Dry Yeast needs 2 rising steps, while RapidRise® Yeast (instant yeast) needs just one resting time (about 10 min) and then shape and let it rise until it doubles in size. Both Active yeast and Instant yeast, need warm liquids in order to be activated. The liquids need to have a temperature around 100 – 110º F (37 – 43 º C). If they are too hot, they can kill the yeast, and your bread won’t rise. RapidRise® Yeast is the same as Bread Machine Yeast and Instant Yeast.
You can also test it with the windowpane test: To do so, pull off a golf-ball-sized piece of dough and stretch it gently from the center outward with your fingertips. If it tears, keep kneading. It should stretch into a paper-thin film, and you should be able to see the light pass through it, like a window. You can use all-purpose flour instead or bread flour, but the bread flour gives these rolls the perfect texture, in my opinion. If you don’t have a stand mixer, you may knead the dough by hand. It may take a bit longer, up to 10 minutes by hand. Make sure to knead the dough long enough, so your rolls are light and fluffy and not dense or heavy. Heavy rolls can be the result of not kneading the dough long enough. Making the whole wheat rolls the same size ensures an even baking time.
Storing & Freezing Instructions
Store
Store baked rolls in a sealed plastic bag for up to 3 days.
Freeze
These Eggless Whole Wheat Rolls are freezer-friendly! To freeze them, let the rolls cool completely, then place them in a plastic freezer bag and freeze them for up to 2 months.
Thaw
To thaw, take it out of the freezer and let it come to room temperature, for about 1-2 hours.
Reheat
Wrap the bread in foil and place it in an oven heated to 400º for about 5 minutes.
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Recipe Card 📖
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. This recipe was originally published in August 2016. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
