Healthy Homemade Whole Wheat Rolls & Buns

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I wish you were here for dinner so you could taste these!  You will not believe how unbelievably soft, yummy, quick, and versatile these rolls are.  Did I mention yummy?!  Healthy Homemade Whole Wheat Rolls {so yummy!} |

These are a variation on my Quick Rise Cinnamon Rolls – a super HEALTHY variation!  However, I’ve decided these are so good this way, I’m going to keep this as my cinnamon roll recipe too!  In fact, in the last few weeks I have used this recipe to make hamburger buns, hot dog buns, and dinner rolls!  The recipe only takes about an hour start to finish, so you can easily pop them in last minute and surprise your family with some yummy goodness that is good for them!

Healthy Homemade Whole Wheat Rolls/Buns - only takes an hour!  |

The original recipe called for mostly all-purpose flour with only a token bit of whole wheat flour mixed in.  This recipe is ENTIRELY WHOLE WHEAT!

The original recipe also called for a cup of oil, which usually ended up vegetable oil in our household.  But, I’ve ditched all the vegetable oil and have gone exclusively to coconut oil, olive oil, and palm shortening.  (I purchase most of these from Azure Standard.)  So, this recipe uses all coconut oil – and let me tell you, the results are fantastic!

The final tweak I made happened because I was out of eggs.  I began searching for a substitute and ran across the idea of using flax meal and water in place of egg.  It was perfect!  I loved it so much, I kept it instead of the eggs.

Homemade Rolls/Buns (uses all whole wheat, coconut oil, and flax instead of egg!) |

Even my child who tends to turn his nose up at anything “brown and healthy”, LOVED these!  Definitely a keeper!

Homemade Whole Wheat Rolls/Buns that are Quick and Tasty! |

Healthy & Quick Whole Wheat Rolls/Buns

3 1/2 c. warm water
1 c. coconut oil (I buy in gallon pails from Azure)
1 c. honey (use local & raw if you can)
6 Tbsp yeast
3 Tbsp flax meal mixed with 9 Tbsp water (I buy flax meal from Azure or Amazon)
*if not using flax, use 3 eggs

1 Tbsp salt (I use Celtic Sea Salt or RealSalt)
10 1/2 c. whole wheat flour (I buy from Azure – If you can, use a hard WHITE winter wheat)

{By they way, our local Azure Standard drop is facilitated by Covenant Ranch Trucking – visit their site for more information, great recipes, and interesting articles!  I think you will really enjoy their site!}

Mix water, coconut oil, honey and yeast in a large mixing bowl or a Bosch mixer with dough hooks.  (In the winter you will need to warm your coconut oil to get it to a liquid form.  Just make sure it isn’t so hot it kills your yeast.)  Let rest 15 minutes to sponge.

Add in flax meal mixture, salt, and 2 cups of the wheat flour and mix.  Add in the rest of the wheat flour and mix.  Knead 5 minutes by hand or 1-2 minutes if using a Bosch.

If making dinner rolls, use a golf-ball sized portion and roll into balls and place on a baking sheet or stone.  If making hamburger buns or hot dog buns, use a tennis ball sized portion and shape accordingly.

Let them rise for 30 minutes or more, until they are just the size you want them.  In the winter, I like to warm my oven slightly and then shut it off and let the rolls rise in the oven.

Once the rolls/buns have risen sufficiently, bake at 425° for about 10 minutes, or until they are a beautiful golden brown.  Let them rest at least 15 minutes before cutting into them for buns.

Healthy Homemade Whole Wheat Rolls/Buns |

{Click here to find more Large Family Recipes!}

17 Comments on Healthy Homemade Whole Wheat Rolls & Buns

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17 thoughts on “Healthy Homemade Whole Wheat Rolls & Buns

      • I made these using a gluten free flour blend (2 parts sorghum, 2 parts brown rice flour, 1 part arrowroot starch and 1 part potato starch – I use this blend frequently and have it on hand). They turned out great!

    • This was great gluten free but I have learned to mix several different kinds of flour and add a little unflavored gelatin. I made it last night and they were great. I make a much smaller batch because I have learned that gluten free baked goods do not keep. They get rock hard. Here is what I did:
      3/4 c water
      1 t apple cider vinegar
      2 T flaxseed mixed with 6 T water and boiled until “gooey”
      3 T coconut oil (add to the flaxseed mixture in the pot but off the burner just to melt it)
      3 T honey (add this to the pot as well to melt a little before adding to the bowl)
      1/2 t salt
      1 t unflavored gelatin
      2/3 c tapioca flour or starch
      3/4 c millet
      1/3 c sorghum
      1/4 c teff
      1/4 c coconut flour
      1 1/2 T yeast
      Mix all the wet ingredients. Add the dry. Mix in the yeast last and do not let rise. I then baked them in muffin tins at 400 for about 15 minutes. (It might have been more since they were not done the first time or two that I checked them) These turned out great.

  1. We are a family of eight. Do you think I could freeze some of them after shaping, before rising (kinda like biscuits) and then thaw and let rise later in the month? I’ve started making all of our bread but haven’t yet experimented with freezing dough. This recipe sounds yummy!

  2. Thanks so much for posting this recipe! It’s delicious! I made it yesterday for supper with soup and everybody loved it!

  3. Hi! I was just wondering about your recipe on the buns… I made them and they were delicious although some of my kids said they were quite sweet. Do you think if I lessened the honey, maybe do 3/4 cup, would they still turn out? And would I then have to add a bit less flour? I love to bake and I’ve done lots of sweets, but I am slowly venturing into buns/bread and so it’s kind of new territory. Thanks for any input.


    • With the coconut oil, they are sweeter than the original recipe (which calls for canola). I don’t think lessening the honey would hurt at all. Use a little less flour and check the consistency of the dough. If it’s too sticky, add more! :)