Whole Wheat Dinner Rolls

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.

Table of Content

• About these rolls
• Ingredients and substitutes
• Short video
• Step by step instructions
• Frequently asked questions
• Troubleshooting
• You may also like
• Printable Recipe
• Comments

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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 teaspoon 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 tablespoon 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 tablespoon 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

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

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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Printable Recipe