Whole Wheat Dinner Rolls (video recipe)
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.
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. And yet, after many trials and some disappointments, I am finally happy with this recipe.
About these whole wheat dinner 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 and 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.
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
Useful Tools and Tips
- Use a small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients.
- I like mixing bread dough by hand. It's quite therapeutic. But, bread dough can be difficult to handle. Not just because it needs more kneading, but also because it's often a soft, sticky mess. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. (recommended read - which stand-mixer is good for home bakers)
- Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
- And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that's not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
- Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration.
- Also, an oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
Ingredients and substitutes
- Flour - I like using 70% whole wheat and 30 % white flour. 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 1/4 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. You can substitute the butter for 2 tbsp of oil in this recipe.
Short video
This is a quick short video, below the YouTube video in the recipe card, is detailed with explanation
How to make whole wheat dinner rolls (save/pin)
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.
- Then, take them out of the pan and cover with a clean kitchen cloth to keep them soft.
- Enjoy.
Description
Ingredients
- 1 cup (240 ml) Milk
- 2 tbsp Honey
- 2 1/4 tsp Instant dry yeast
- 2 tbsp Butter melted
- 1/2 tsp Salt
- 2 cups (240 g) Whole wheat flour
- 1 cup (125 g) All-purpose flour for kneading
- 1/2 cup (60 g) All-purpose flour for kneading
Egg wash
- 1/2 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
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. 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 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.
Soup, salad, and dinner rolls are a complete meal in our home.
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.
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.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
You may also like
- Roasted Garlic Parmesan Bread Rolls
- Garlic Dinner Rolls
- Homemade Hot Cross Buns
- Olive Sun-Dried Tomato Dinner Rolls
- Cheese Stuffed Pita Bread Pockets
- Potato Stuffed Pita Bread Pockets
- Stovetop Homemade Pita Bread from Scratch
- Stovetop Nigella Garlic Butter Naan
- Sweet Potato Chapati
- Pullman Sandwich Bread - Pain-de-mie
- Classic White Sandwich Bread Recipe
- Homemade Cloverleaf Rolls
- Easy Clover Leaf Rolls
- White Sandwich Loaf Bread
- Whole wheat Sandwich Bread
- Rustic Walnut Raisin Whole Wheat Bread
- No-Knead Beer Bread
- No-knead Bread - Crusty White Bread
- and No-Knead Sandwich Bread
- How to Make Chocolate Rugelach
- Baking with Yeast - A Beginners guide
- Homemade Bread - A beginner guide
- Easy Cinnamon Rolls from Scratch
- All Bread Recipes
Veronika
I love homemade dinner rolls and always make them in the fall! Need to try your recipe with whole wheat flour, love it!
Veena Azmanov
Thanks Veronika. Let me know how they were
Tammy
Dinner rolls have always been tricky for me to make but I'm determined to get it right. Yours look perfect and I love that deep golden color these have. Saving for later!
Veena Azmanov
Thank you, Tammy
Colleen
My family gobbled these up! I'll be making them again for sure. Thanks for sharing.
Veena Azmanov
Thank you, Colleen. I am so happy to hear that your family enjoyed these
Uma Srinivas
Such a detailed post with beautiful pictures! I love dinner rolls and this looks yummy and it will good with so many curries and soups.
Veena Azmanov
Thank you Uma
Lori | The Kitchen Whisperer
Mmmm I have a weakness for dinner rolls and these look perfect! So light and fluffy. Just begging for some butter and my dinner plate 🙂 Thank you so much for sharing!
Veena Azmanov
You are welcome, Lori. I hope you try these soon
Amanda
These dinner rolls were a huge hit! They were perfectly soft and airy. They'll definitely make an appearance at our dinner again!
Veena Azmanov
Thank you, Amanda. So happy to hear that
Tatiana
Great recipe! I love making dinner rolls using whole wheat flour!
Veena Azmanov
Thanks, Tatiana
Amy Liu Dong
First of all, I loved wheat breads. Bread is life for me. The whole wheat bread looks really yummy and tasty. The texture is so enticing.
Veena Azmanov
Thank you, Amy. I hope you try this one
Kathryn Donangelo
These homemade whole wheat dinner rolls are sooooo delicious and fluffy, just how we love them! Making these again for sure!
Veena Azmanov
Thank you so much, Kathryn
Katie
Oooh I'm excited to try this! My family would love it.
Veena Azmanov
Thank you, Katie
Sonia
Wow! While wheat dinner rolls look perfect! Can't wait to make them fir my pave bhaji .. yum
Veena Azmanov
Thank you, Sonia. Let me know how they were
Amy D
These rolls look so delicious! I have been wanting to start baking again soon and am saving this! I love using whole wheat flour.
Veena Azmanov
Thanks, Amy
Luci
These dinner rolls look delicious and so fluffy! I'm saving these for our dinner tonight! I've been on the hunt for a new dinner role recipe and I know these will be perfect!
Veena Azmanov
Thank you, Luci. I hope you try these.
Danni
These look so light and fluffy. I am going to give them a try at the weekend.
Veena Azmanov
Thanks, Danni
April
These looks so good! I love how you added honey to sweeten them up.
Veena Azmanov
Yes, honey adds a nice light flavor.
Vasanti
Your bread video does not work
Veena Azmanov
I just checked Vasanti. its' working
Prajakta
I did not get in video 12 dinner rolls and in revipe 9 is told.. Exactly how many to make
Veena Azmanov
Sorry, Prajakta. The nine is a typed error. It's 12 rolls
Vick
Hi, can I make the dough in the bread machine?
Veena Azmanov
Yes, Vick, 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.
Aline
These look stunning and so straight forward to make with all your instructions!! Thank you!! I'm pinning to make it this weekend!
Veena Azmanov
Thank you, Aline