Look no further for soft, fluffy whole wheat rolls! This recipe for homemade rolls is made with 100% whole wheat flour and honey for the most delicious, tender roll. This recipe also happens to be dairy and egg free as well!
Mix together water and yeast and let sit for 5 minutes, or until the mixture gets creamy and a bit bubbly.
Once the yeast mixture has become foamy, add in oil and honey to the water mixture.
In a separate large bowl, mix together salt, gluten and flour.
Make a well in the flour mixture and pour in the water mixture. Stir together with a wooden spoon or paddle mixer on stand mixer until dough just comes together. At this point, change the paddle mixer for the dough hook and knead the dough for 5-7 minutes, or until the dough is soft and pulls away easily from the mixing bowl. Alternatively, knead by hand until the dough is soft but not sticky.
If the dough is sticky, add in 1 tablespoon more flour at a time until the desired consistency is reached.
Place dough into an oiled bowl and cover with plastic wrap. Let rise until doubled, about 1 hour.
Brush 7x11 pan or 9x13 baking dish with olive oil.
Turn dough out onto floured work surface. Shape dough into rectangle and cut into 12 equal squares (3 across, 4 width-wise) Shape into balls and place into the pan, evenly spacing them apart.
Cover with a kitchen towel and let rise until doubled again, about 60-90 minutes.
Preheat oven to 350 degrees.
Bake rolls for 18-20 minutes or until browned and an internal temperature of rolls reads 190 degrees.
Remove rolls from oven and place pan on wire cooling rack. Let cool for 5 minutes and then brush with melted butter and sprinkle with course salt if desired.
When measuring flour, scoop your flour out into the measuring cup with a spoon instead of scooping the flour out directly with the measuring cup.
Use a vegan butter, such as Earth Balance, to brush over cooked rolls to keep these rolls dairy free.
These rolls will keep for 2 days at room temperature, up to 5 days in the fridge and up to 1 month in the freezer.
Nutritional information is without the addition of melted butter.
Bread Machine Directions: Add the warm water, followed by the oil, honey, flour, salt, and wheat gluten to the bread pan fitted in the bread machine. Make a well in the ingredients and add in the yeast. Set to the dough setting. Once the cycle is complete, shape the dough into a rectangle and cut into 12 rolls. Allow the rolls to rise for a 2nd time and then bake according to recipe.
Freezing Rolls: Prepare up to shaping into rolls. Once shaped, freeze on sheet pan until frozen solid. Then place your frozen rolls into a freezer safe bag and freeze up to 3 months. When ready to eat, remove the rolls from the freezer. Place on a baking sheet and cover with a plastic wrap or a kitchen towel and allow to thaw and rise until double in size before baking--this will take several hours.