Soft Whole Wheat and Honey Sandwich Rolls

I stumbled across this recipe from the Allrecipes site ( and then made a few modifications to the original, (as usual, I am tweaking again) to suit our tastes.  I now make a batch of these weekly, much to the delight of hubby, who is totally spoiled and knows it.  I vary the size and shape of the rolls to suit what I need them for, and they never last long either.

They are so soft, fluffy and just plain tasty…..who can resist the smell of fresh bread/rolls baking in the oven?  These can be made by hand if you do not have a breadmaker, but the breadmaker most definitely makes the job that much easier.



1 1/4 cups milk (skim, 1%, 2%, your choice)
1/4 cup un-salted butter (* if using salted butter, omit the added salt farther down)
1/4 cup honey
1 egg
2 1/2 cups All-Purpose Flour
1 1/4 Cups Whole Wheat Flour
3 Tbsp Vital Wheat Gluten
3 Tbsp Ground Flax Seeds
1/2 tsp Salt
2 tsp Bread Machine Yeast


Place milk and butter in a 2 cup glass measuring cup, zap on high for one minute in the microwave.  Stir to melt butter and then add the honey.  Thoroughly mix honey into the milk/butter mixture.  Add egg to the milk/honey/butter mixture and whisk slightly to incorporate.

Pour these ingredients into the breadmaker first.

In a medium sized bowl, combine flours, vital wheat gluten, ground flax and salt (if using) and whisk thoroughly.

Add the flour mixture to the breadmaker; then add the yeast on top.

Select “Dough” cycle on your machine and press ‘start’.

After the dough cycle is complete, remove dough to a floured surface.  Punch down dough and then cut into varying sizes of dough balls (2″ for small rolls, 3″ for larger rolls, etc.) I also like to roll out some into mini baguette sizes, whatever you like to do with them, go ahead and experiment!

Place dough balls on a greased cookie sheet or parchment paper, let rise in a warm place until double in bulk.

Bake in a 350F° oven for about 15 minutes or until golden brown. 

I dare you to just eat one….

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