These whole wheat dinner rolls are light and airy and are made with 50% whole wheat flour. The recipe is simple and easy to make and much healthier than most other bread rolls.
Table of Content
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 disappointments, I am finally happy with this recipe.
Why make these rolls
- This a wonderfully buttery dinner roll that has a soft, chewy, and fluffy texture.
- Most of the ingredients are simple pantry staples and made without any eggs. I have used sugar and butter but you can also use honey butter or oil instead of butter.
- These are not 100% whole wheat but 70:30. 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, soft rolls 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.
- In addition, these are also great to make during the week. Once baked, they keep well in the freezer.
- They are also perfect to serve on special occasions such as Thanksgiving, and Christmas, or when entertaining friends.
Timeline and process
- Knead dough - 25 mins
- Let dough rise once - 45 to 60 mins up to overnight
- Shape the rolls - 10 mins
- Proof the rolls - 30 to 45 mins - up to 90 mins
- Bake the rolls - 20 to 22 mins
Ingredients and substitutes
- Flour - I like using 50% whole wheat and 50 % 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.
Whole wheat rolls recipe
- Yeast - In a small bowl or measuring cup combine the milk (or warm water), yeast, honey, and butter. Use a whisk or wooden spoon to combine well.
- Combine - Measure the white flour, whole wheat flour, and salt in a large mixing bowl of a stand mixer with the dough hook attachment. Add the yeast mixture and combine on medium-high speed until all the flour is well incorporated.
Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
- Knead - Continue to knead on medium speed for 18 to 20 minutes until you have a soft, smooth, and elastic dough.
Pro-tip - avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky - Bowl - When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again. - Divide - When the dough is double in volume transfer it to a well-dusted floured surface. De-gas, reshape into a ball. Then roll it into a small log.
Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour. - Using a dough scraper divide this log into three portions and then each of those portions into 3 again. This should give you 9 equal pieces.
Pro-tip - the odd number 9 is because we are using a square baking pan. you can also divide into 8 medium or 12 small rolls, use an 8-inch round or quarter sheet pan.
Shape and Bake
- Shape - Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-floured surface while still holding it in your hand. Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.
Pro-tip - the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll. - Proof - Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan. Seam side down. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.
Pro-tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls. - Oven - When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
- Egg wash - Brush the rolls with milk, cream, or egg wash.
Pro-tip- Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden brown color. - Bake for about 20 to 22 minutes until lightly golden on top. When baked brush with melted butter
Pro-tip - this is optional but adds a nice flavor and keeps the top crust soft. - Cool - Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft
Pro-tip - do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom
Tips for Success
- 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
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk 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 of the yeast. If unsure, combine the wet ingredients from the recipe and let stand for 5 minutes. If it gets foamy the yeast is good to go if not 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 it with the flour and then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fluffy 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 doubles in volume. While not recommended when in haste you can place it in a warm 100F (not hot) 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 the bread in or the low temperature will spread the dough too much.
Variations
- Herbed dinner rolls - Add a few fresh or dried herbs to the flour such as chopped rosemary, parsley, basil, or thyme
- Cheese - add grated cheese such as cheddar cheese, Emantle, or parmesan to the dough after the first rise.
- Garlic butter rolls - I love roasted garlic but a few crushed fresh garlic cloves added to the dough make wonderful garlic rolls. Try my garlic rolls or Parmesan garlic rolls
- Sun-dried tomato rolls - made with a few chopped sun-dried tomatoes and olives.
- Knots dinner rolls - the same dough can be rolled into knots for an impressive presentation
- Pumpkin dinner rolls - substituting some of the liquid in the recipe with pumpkin puree.
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 the consistency of the 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.
More bread recipes
How long will these dinner rolls keep?
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.
How to keep dinner rolls soft?
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.
What do you serve with these dinner rolls?
These are great with any soup, stew, chili, or slow-cooked meat.
For example, soup, salad, and dinner rolls are complete meals 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.
Can I use all whole wheat flour?
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.
Printable Recipe
Whole Wheat Rolls
Print Pin Rate Share by Email Share on FB Save GrowCalories: 233kcal
Adjust Servings Here: 9 rolls
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough - 920 grams (makes 9 rolls x 100 grams each)
- 340 grams (1⅓ cups) Warm milk (or warm water (110°F) )
- 30 grams (2 tablespoon) Honey
- 7 grams (2¼ teaspoon) Instant dry yeast
- 60 grams (4 tablespoon) Unsalted butter (melted)
- 250 grams (2 cups) Whole wheat flour
- 250 grams (2 cups) All-purpose flour
- 9 grams (1¼ teaspoon) Salt
Instructions
- Yeast - In a small bowl or measuring cup combine the milk (or warm water), yeast, and honey. Use a whisk or wooden spoon to combine well. Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.340 grams Warm milk, 30 grams Honey, 7 grams Instant dry yeast, 60 grams Unsalted butter
- Combine - Measure the white flour, whole wheat flour, and salt in a large bowl of a stand mixer with the dough hook attachment. Add the yeast mixture and combine on medium-high speed until all the flour is well incorporated.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.250 grams Whole wheat flour, 250 grams All-purpose flour, 9 grams Salt
- Knead - Continue to knead on medium speed for 18 to 20 minutes until you have a soft, smooth, and elastic dough.Pro-tip - avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky
- Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap.
- First rise - Leave in a warm place. Let rise for 60 to 90 minutes until double in volume. Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
- Divide - When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
- Using a dough scraper divide this log into three portions and then each of those portions into 3 again. This should give you 9 equal pieces. Pro-tip - the odd number 9 is because we are using a square baking pan. you can also divide into 8 medium or 12 small rolls, use an 8-inch round or quarter sheet pan.
Shape and Bake
- Shape - Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-floured surface while still holding it in your hand. Loosen the grip on the dough and roll back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth. Pro-tip - the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll.
- Proof - Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan. Seam side down. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro-tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven - When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
- Egg wash - Brush the rolls with milk, cream, or egg wash.Pro-tip- Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden brown color.
- Bake for about 20 to 22 minutes until lightly golden on top. When baked brush with melted butter Pro-tip - this is optional but adds a nice flavor and keeps the top crust soft.
- Cool - Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them softPro-tip - do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom
Recipe Notes & Tips
- 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
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk 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 of the yeast. If unsure, combine the wet ingredients from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not 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 it with the flour then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fuffy 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 100F (not hot) 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
Calories: 233- kcalCarbohydrates: 41- gProtein: 7- gFat: 4- gSaturated Fat: 2- gCholesterol: 9- mgSodium: 165- mgPotassium: 105- mgFiber: 2- gSugar: 4- gVitamin A: 123- IUCalcium: 38- mgIron: 1- mg
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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Frances
I'm confused about the addition of the butter. It says to add butter to the yeast mixture, and then again once the dough has formed, but it doesn't say how much... I added all the melted butter to the yeast mixture, and now I have a soupy mess that requires more flour/mixing.
Veena Azmanov
Hey Frances, yes, you can add the butter directly into the yeast mixture or later during kneading. It does not matter as long as you mix it into the dough thoroughly.
The flour will be absorbed by the liquid. Just knead well. Also, you do want the soft and fluffy dough.
If necessary add 1 to 2 tablespoons flour but not too much as you do want a slightly sticky dough.