These whole wheat dinner rolls are light and airy and made with 70% whole wheat flour. The recipe is simple and easy to make and much healthier than most other bread rolls.
If you notice, whole wheat is not so common in my family. My kids still have not warmed up to eating whole wheat bread.
And yet, many of you requested that I share dinner rolls that are made with whole wheat flour. The truth is that it has taken me a while to get the recipe to exactly the way dinner rolls should be. Light, fluffy, and airy. So, after many trials and some disappointments, I am finally happy with this recipe.
About these rolls
These are not 100% whole wheat. They have about 30% white flour, which is why these become light and airy. As a result, they are easier to eat and digest for both kids and adults.
In our home, my soft dinner rolls with all-purpose flour are used for anything and everything. Kids will snack on them with butter and jam, and sometimes, they make sandwiches with cold cuts and cheese. That is why I made these to look exactly like those dinner rolls. And, as a result, the kids hardly notice the difference.
Also, you can customize these rolls by adding things like herbs and cheese, as I have done in my Roasted garlic and parmesan bread rolls and Olives and sun-dried tomato dinner rolls.
In addition, these are also great to make during the week. Once baked, they keep well in the freezer.
Timeline for making these Dinner rolls
- Knead dough - 10 mins
- Let dough rise once - 45 to 60 mins
- Form the rolls - 10 mins
- Proof the rolls - 30 to 45 mins
- Bake the rolls - 20 to 22 mins
Ingredients and substitutes
- Flour - I like using 70% whole wheat and 30 % white flour. Since, this gives a light and airy texture to the bread.
- Instant dry yeast - I like to use instant dry because I've always had great success with it. If you have to use active dry yeast you will need 2 ¼ tsp or one packet. And, if you use fresh yeast you will need about 21 grams. Also, it's not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.
- Honey - I like to use honey with my whole wheat flour. I think it works better and gives a nicer flavor. You can, however, use 2 tbsp sugar as well.
- Butter - I like adding butter, not just to feed the yeast, but also to add flavor. However, you can substitute the butter for 2 tbsp of oil in this recipe.
Short video
This is a quick short video. And, the YouTube video in the recipe card, is more detailed with explanations.
Step by step instructions (save/pin)
Activate yeast
- First, make sure milk is warm, not hot (about 110 F).
- Then, combine the milk, yeast, honey, and butter.
- Stir and set aside to foam for 3 mins.
Knead the dough
- Next, measure the flour and salt in a bowl (you can use an electric mixer).
- Mix in the yeast mixture – stir to combine. In the video, I added the flour in three batches to combine well, but you can also add it all at once.
- Then, transfer to a well-dusted worktop and knead for 7 to 10 minutes, until soft and elastic (if using electric mixer knead with the dough hook for 5 minutes on medium speed).
- The dough should be soft, a little sticky but smooth and shiny (see video).
First rise
- Form the dough into a smooth ball and place the dough in an oiled bowl, seam side down, and coat the surface with oil to prevent drying.
- Then, cover with a clean kitchen cloth and leave in a warm place for about an hour until double in size.
Divide and roll
- When the dough is double in volume, transfer to a well-dusted floured surface.
- Divide the dough into 12 equal portions (see video).
- Hold each piece of dough in your hand and gather all the seams together.
- Place seam side down on the counter surface.
- Then, place your hand on the ball and move your hand back and forth rolling the ball into your palm making sure the seams stay down at all times.
- This will compress the dough, which bakes beautifully, as well as seal the seams.
2nd proof the rolls
- Grease a 9 x 9 square baking pan or similar.
- Place the rolls in the pan.
- Cover with a clean kitchen cloth.
- And, let rest in a warm place for about 45 minutes until almost double in size.
Egg wash and bake
- Preheat the oven to 190 C /375 F.
- Brush the rolls with egg wash or milk.
- Bake for about 20 to 22 minutes until lightly golden on top.
- When baked, brush with melted butter.
- Then, take them out of the pan and cover with a clean kitchen cloth to keep them soft.
- Enjoy.
Frequently asked questions
If stored properly, these soft whole wheat dinner rolls will stay for 3 to 4 days at room temperature. They can also be frozen for a month or more. Most important, never store bread in the fridge as it dries out.
You want to keep bread covered in an airtight container or ziplock bag to prevent air from drying them out. I also like to use my reusable silicone bags to keep bread fresh.
The best way to keep homemade bread soft is to contain the steam within the bread. So, while they are still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. Keeping these dinner rolls covered will also keep them from drying out.
For make-ahead or freezer-friendly dinner rolls, bake the rolls as instructed in this recipe. Let them cool completely. Once cooled, place them in an airtight freezer-safe ziplock bag. For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more as needed.
These are great with any soup, stew, chili, or slow-cooked meat.
For example, soup, salad, and dinner rolls are a complete meal in our home.
Also, they are perfect to soak up the gravy in slow-cooked lamb, beef, or chicken dishes. My kids love lamb stew or chili with this bread.
My kids warm a single dinner roll in the microwave for 30 seconds or more as necessary.
And, if I am reheating a whole batch of dinner rolls, I like to place them (room temperature) in baking tray wrapped with foil and bake them for 10 to 15 minutes. The foil prevents them from drying out.
If you want to use all white flour - use my soft dinner rolls recipe. It's very popular and my no-fail recipe.
We do need some white flour for the formation of gluten. That's what gives us this light and airy texture. If you use all whole-wheat flour, the rolls will be firmer and dense in texture.
Troubleshooting
My dough did not rise?
Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.
My bread is not soft but dense?
If you add too much flour to the dough the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky. Follow the recipe and look at the video to see my consistency of dough.
My rolls deflated when baking
Prove the rolls for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the rolls they tend to rise and deflate when baking.
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Whole Wheat Dinner Rolls
Print Pin Rate VeenaazmanovDescription
Ingredients
- 1.25 cup (290 ml) Milk
- 2 tbsp Honey
- 2 ¼ tsp Instant dry yeast
- 4 tbsp Butter melted
- ½ tsp Salt
- 2 cups (240 g) Whole wheat flour
- 1 cup (125 g) All-purpose flour
Plus
- ½ cup (60 g) All-purpose flour for kneading
- ½ Egg or egg yolk beaten or milk
Instructions
Activate yeast
- Ensure milk is warm, not hot (about 110 F).
- Combine milk, yeast, honey, and butter.
- Stir and set aside to foam for 3 mins.
Knead the dough
- Measure the flour and salt in a bowl (you can use an electric mixer).
- Mix in the yeast mixture – stir to combine. In the video, I added the flour in three batches to combine well but you can also add it all at once.
- Transfer to a well-dusted worktop and knead for 7 to 10 minutes, until soft and elastic (if using electric mixer knead with the dough hook for 5 minutes on medium speed).
- The dough should be soft, a little sticky but smooth and shiny (see video).
First rise
- Form the dough into a smooth ball and place the dough in an oiled bowl seam side down and coat the surface with oil to prevent drying.
- Cover with a clean kitchen cloth and leave in a warm place for about an hour until double in size.
Divide and roll
- When the dough is double in volume, transfer to a well-dusted floured surface.
- Divide the dough into 12 equal portions (see video).
- Hold each piece of dough in your hand and gather all the seams together.
- Place seam side down on the counter surface.
- Place your hand on the ball and move your hand back and forth rolling the ball into your palm making sure the seams stay down at all times.
- This will compress the dough, which bakes beautifully, as well as seal the seams.
2nd. proof the rolls
- Grease a 9 x 9 square baking pan or similar.
- Place the rolls in the pan.
- Cover with a clean kitchen cloth, and
- Let rest in a warm place for about 45 minutes until almost double in size.
Egg wash and bake
- Preheat the oven to 190 C /375 F.
- Brush the rolls with egg wash or milk.
- Bake for about 20 to 22 minutes until lightly golden on top.
- When baked, brush with melted butter.
- Take them out of the pan and cover with a clean kitchen cloth to keep them soft.
- Enjoy.
Recipe Notes
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you a soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
- Overnight Rolls - The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bread. The next day, continue with the recipe as directed, rolling, and shaping the chilled dough.
- Storing these rolls- These dinner rolls do freeze beautifully. Cool the baked buns then place them in a freezer-safe storage bag. These can be frozen for up to a month.
- Kneading the dough - The dough does need kneading so if possible try using an electric mixer.
- Bread machine - these rolls can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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