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Soft Whole Wheat Honey Rolls Recipe – How to Make it in 13 Simple Steps

While these rolls are made from 100 percent whole wheat flour, even the pickiest eater will gobble them up. The inclusion of honey, butter, and eggsin the bread dough is the trick to making our Soft Whole Wheat Honey Rolls soft, tender, and moist.

This is a close look at a sliced whole honey whole wheat bread roll.

Are you looking for a surefire recipe for dinner rolls for your next get-together? This recipe features the nutrition of whole wheat flour with the soft texture that many people love.

Soft Whole Wheat Honey Rolls Recipe

April Freeman
If you want a recipe for a roll that is good with your dinner but also can make nice sandwiches for your leftovers, our Soft Whole Wheat Honey Rolls are a great choice.
Prep Time 2 hrs 45 mins
Baking Time 25 mins
Total Time 3 hrs 10 mins
Cuisine American
Servings 24 Rolls


  • Measuring Cup
  • Mixing bowl
  • Stand Mixer
  • Two 9×13 Baking Pans
  • Brush


  • 2 packages Instant Dry Yeast
  • ½ cup Warm Water
  • ½ cup Softened Butter
  • ¼ cup Honey
  • 3 pcs Eggs at room temperature
  • 1 cup Buttermilk or Milk warmed to room temperature
  • 5 cups Whole Wheat Flour
  • teaspoon Salt


  • Measure out the water into a measuring cup. Sprinkle the yeast on the top of the water and let it sit for about five minutes until it is light and foamy looking.
  • In the bowl of a stand mixer using a standard beater attachment, beat the butter until it is light and fluffy. Add the honey and mix until combined. 
    The butter and honey are mixed in a stand mixer.
  • Beat the eggs and add them to the mixing bowl, blending them until they are combined. Add the warmed milk and blend again. Stir in the yeast and water mixture. 
    The eggs, butter and milk mixture is whipped in the stand mixer.
  • Add 4 cups of flour and the salt, mixing until it is fully incorporated. 
  • Swap out the standard beater for the dough hook, scraping any excess dough back into the bowl from the beater. 
  • Run the dough hook on the mixer for two or three minutes, adding flour a bit at a time until the dough is no longer tacky. 
  • Remove the bowl from the mixer. Cover the bowl with a clean dish towel and let it rise in a warm spot in your kitchen for about an hour or until it is doubled in size. 
  • After an hour, punch down the dough and knead it lightly. Put it on a lightly floured surface and cover it with the mixing bowl turned upside down. This allows the dough to rest, and it will be more stretchy. Let it rest for about 20 minutes. Grease two nine by thirteen baking pans and preheat the oven to 350 degrees.
    This is the whole wheat dough risen and placed on a floured surface.
  • Knead and roll the dough into a long snake and cut it in half. Divide each half into 12 pieces, rolling each one into a ball and placing them in the pans, about an inch or two apart. Each pan should hold a dozen rolls. 
  • Cover the pans with clean dish towels and let the dough rise for about an hour, or until they are doubled in size.
  • Put the rolls in the center of the oven and bake them for 20 to 25 minutes or until they are lightly browned on top. Brush the tops of the hot rolls with melted butter.
  • Serve warm. Store in an airtight container at room temperature for up to three days. 
  • These rolls also freeze well. To freeze, place the rolls in a zip-top bag with as much air pressed out as possible. Allow them to thaw in the refrigerator overnight and then reheat them by putting them on a pan in a 350-degree oven for 10 to 15 minutes.


Most people do care about their health, and dietitians and doctors say that increasing the consumption of whole wheat products can have great benefits to one’s health. But, do you know why doctors recommend whole wheat products over refined flour products? 
When manufacturers make white flour from wheat, the kernel of the wheat is separated into various parts. Only some of the wheat seed is made into flour. The most nutritious portions of the wheat seed are stripped away and used for other purposes.
This is why white flour products are not that good for your health. They digest quickly, leaving you hungry in just an hour or two, and can wreak havoc on your blood sugar levels.  
In whole wheat flour, the entire seed is ground up into the flour. This means that whole wheat flour has higher protein, more fiber, and more flavor than all-purpose white flour. The extra protein and fiber mean that sandwiches made from whole wheat bread will not digest as quickly, leaving you hungry after just an hour or two.
Consuming plenty of whole grains can lead to a reduced risk of cardiovascular disease, a lower risk of stroke, and a lower risk of developing type 2 diabetes. 
Unfortunately, despite the benefits of whole wheat, many people do not care for bread made from it. Usually, bread made from whole wheat is coarser, drier, and not as soft as those made from refined white flour. This recipe, however, defies that assumption. Most people will not believe that these rolls are whole wheat because they are so soft and palatable. 
Including several eggs, a whole stick of butter, and honey are what make these rolls magic. When you make bread with eggs, it is usually soft. When you add butter, rolls turn out more tender.
When honey is added, the dough is moist. When you include all three, you have a delicious roll that is light, tender, and moist.
Keyword Recipe, Side Dish, Soft Whole Wheat Honey Rolls

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Dishes: PastaChickenCasseroles | Rice | Potato | Pies | CookiesBread | Cakes | Pancakes | Cheesecakes | Scones | Muffins

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